Cauliflower Salad

Ingredients

• I small cauliflower
• 4 tablespoonsful oil
• 6 ,» vinegar
• I tablespoonful stock
• A pinch of salt
• A pinch of pepper
• A little sugar

Method

1. 1

   Break the cauliflower into separate little heads, wash well, and boil with salt, being careful the little heads remain whole.

2. 2

   Drain on a sieve and mix with a dressing composed of above ingredients.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 64. The excerpt below is the record exactly as published.

I small cauliflower. 4 oz. French beans. 6 oz. small carrots. Mayonnaise Dressing* No. I. Boil all the vegetables in slightly salted water, sepa- rately. Boil the carrots whole and then slice them up. Mix all (with the exception of the cauliflower) with the sliced pickled cucumber (saure Gurke), pour over Mayonnaise Dressing No. I and garnish with the cauliflower, broken into little heads. 2 lbs, small carrots. 4 tablespoonsful oil. \ gill vinegar. Karotten-Salat. (Carrot Salad.) I tablespoonful stock. I „ chopped parsley. A pinch of pepper and salt. Wash and boil the carrots. Then scrape them and cut into thin slices. Mix with oil, vinegar, salt and pepper, and sprinkle over with chopped parsley. Griiner Bohnen-Salat— I. (French Bean Salad. — I.) I? lb. beans. 2 4 tablespoonsful oil. I teaspoonful sugar. I ,, chopped fresh herbs. Vinegar to taste. 3 tablespoonsful water in which a little Liebig's Meat Extract is dissolved. I tablespoonful chopped parsley. A pinch of pepper. Cut up the beans finely and boil till tender with salt and a pinch of carbonate of soda. Drain on a sieve. Then pour over them first the oil and then the other ingredients of the dressing and mix thoroughly. The sugar may be omitted if preferred. Salads. 149 Beak salad.— II. Prepare as in preceding recipe, serve in a dish with alternate layers of beans and thin slices of pickled cucumbers. Bean salad may also be mixed with sliced fish| cucumbers, potatoes, tomatoes or lettuce leaves. Bean Salad. — III. Prepare the dressing as No. I recipe, adding 4 table-' spoonsful sour cream and a little more pepper and omitting the onions. Bean Salad. — IV. Cut the beans finely or break them into short lengths and mix them with Remoulade Dressing No. III. Sellerie-Salat.— L (Celery Salad. — I.) 2 lbs. celery root. 4 tablespoonsful oil. \ gill vinegar. A little sugar. I tablespoonful stock. I ,, chopped parsley. \ teaspoonful chopped onion. A pinch of pepper. Wash the celery root well, boil it with salt till tender, then peel and cut it into slices. Sprinkle with pepper and chopped onion and pour over the oil and vinegar, mixed with a little stock and sugar. Sprinkle with chopped parsley. Slices of beetroot may be mixed with the celery. Celery Salad. — II. Prepare celery as described and pour over the slices Mayonnaise Dressing No. I, mixed with a little chopped parsley. Celery Salad. — III. Take half quantities of celery and sliced pickled cucumber, add a little watercress and pour over this Remoulade Salad Dressing No. III. ISO Salatc KwtolblSalat— L (Potato Salad. — L) 5 tablespooosAil oil. I yy Chopped pSfM^T. I teaspoonlul ,, onioa. J Ibtf. potatoes. Igffiraiegar. Salt. If possible take special salad potatoes, procurable at most Crerman Delicatessen shops. If these are not to be had, take the least floury ones possible. Boil them in their skins, peel while warm, and cut into slices. Then mix at once with oil, vinegar, chopped onion and paisley, and allow to stand for about an hour before serving. It is an improvement to pour a verv little stock over the potatoes before mixing with the dressing. Capers may also be added. The salad may be varied by taking 3 parts potatoes and I part sliced pickled cucumbers, or, 3 parts potatoes and I part sliced b^troot and 2 tablespoonsful grated horseradish, or, i part potatoes and i part celery root, sliced. Potato Salad. — II. Prepare the potatoes as before, and when cold, sprinkle with pepper and pour over them Mayonnaise Dressing No. I. Finely-chopped watercress may be mixed with this salad, larger pieces and slices of hard-boiled eggs being used as a garnish. Two parts of potato and i part of endive, with the same dressing poured over them, make a good salad. Potato Salad. — III. Mix a few finely-chopped bottled mushrooms with the G^tatoes, and pour over them Remoulade Dressing 0.III. Potato Salad with Cucumber and Sour Crbam. Take equal quantities of potatoes and thinly-sliced cucumber, and pour over them the following dressing : Flavour some good sour cream with salt, pepper, and a little vinegar. Stir into it finely-chopped parsley and ^ chives and beat for 10 minutes to a very frothy dressing. V Salads. t%i Blumenkohl-Salat. — L (Cauliflowbr Salad. — L) I small cauliflower. 4 tablespoonsful oil. 6 ,» vinegar. I tablespoonful stock. A pinch of salt. A pinch of pepper. A little sugar. Break the cauliflower into separate little heads, wash well, and boil with salt, being careful the little heads remain whole. Drain on a sieve and mix with a dressing composed of above ingredients. Cauliflower Salad. — II. Prepare as in preceding recipe, and, when quite coki^ pour over Mayonnaise Dressing No. I. Cauliflower Salad. — III. Prepare the cauliflower as described, and, when quite cold, pour over it Salad Dressing No. IV. Rosenkohl-Salat. (Brussels Sprouts Salad.) Remove the outer loose leaves from i^ lb. Brussels sprouts and boil with salt till tender. Then drain well and pour over Remoulade Dressing No. III. This salad may be varied by taking 2 parts Brussels sprouts, I part celery root, boiled and cut into strips, and I part boiled, sliced potatoes and allowing double the quantity of Sardellen to the Remoulade Dressing. Salat Ton roten Ruben. (Beetroot Salad.) I teaspoonful chopped horse- radish. A pinch of carraway seeds. „ „ „ coriander. 3 lbs. beetroot. I gill vinegar. I tablespoonful oil. A pinch of sugar. A pinch of pepper. tj^2 Salate. Boil the beetroot till tender, being careful not to cut off the roots or any other portion before boiling, or the colour will be lost. Peel and slice the beetroot and mix with the above ingredients of the dressing. This salad may be varied by taking 2 parts beetroot that has lain in vinegar, to i part sliced apple and I part sliced, boiled potatoes, and mixing them with oil, vinegar, and grated horseradish. Botkohl-Salat.— I. (Red Cabbage Salad. — I.) i^ lb. red cabbage. 5 tablespoonsful oil. I gill vinegar. A pinch of salt. I tablespoonful sugar. I teaspoonful chopped onion. A pinch of pepper. Cut up the cabbage finely and boil with salt, adding a little vinegar to the water. Drain on a sieve and then mix with oil, vinegar, finely-chopped onion, pepper and sugar. The vinegar should be boiled up and poured hot over the cabbage, and sugar should never be omitted. Slices of boiled celery root and a few slices of apple may also be added. Boher Rotkohl-Salat (Salad of uncooked Red Cabbage.) Cut up the cabbage finely, sprinkle it well with salt and leave it covered, in a warm place, for 45 minutes. Then press out the water, and mix with finely-chopped onion, oil and vinegar and a little sugar. Slices of boiled potatoes, or of uncooked apples, or of both, may be added. SohwanwnFzel-Salat.— I. (Salsify Salad. — I.) a lbs. salsify. \ gill vinegar. 4 tablespoonsful oil. I tablespoonful chopped parsley. I tablespoonful stock

Cook this with the app: pantry check, scaling, and the assistant.