Cucumber Salad

Ingredients

• Three medium sized green cucumbers
• two tabfespoonfuls of salad oil
• one tablespoonful of vinegar
• one teaspoonful of salt
• one-half teaspoonful of black pepper

Method

1. 1

   Slice cucumbers and mix with salad oil, vinegar, salt, and pepper.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 54. The excerpt below is the record exactly as published.

one tablespoonful of vinegar, one sprig of parsley, -one teaspoonfiil of pepper, two gills of cold water, whites of two eggs, one bay leaf, one lob- , ster, one ounce ' of butter, one tablespoonful of cream, one-half teaspoonf ul. of lemon-juice, two teaspoonsfuls of salt, one grain of cayenne, one head of lettuce, two table- spoonsfuls of salad oil, yolks of two eggs, one teaspoonful of Tarragon vinegar. The Aspic jelly required for the preparation of this salad, must be made the daylaefore it is' designed for use, in order that it may have time to become quite firm. It is to be. prepared as follows : Put the stock into a copper or porcelain-lined sauce- pan, and make it hot over a quick fire. While this is heating, soak the gelatine in* half a gill of cold water. When the stock has come to a tepid degree of heat, put into it the tablespoonful of vinegar, parsley, bay-lea.f and soaked gelatine. Whip up the whites of egg in a bo^l, and mix with it half a gill of cold water and a little pep- per and salt. ' Pour this egg mixture into the stock and stir all to- gether rapidly with an egg-whisk or two forks until the LOBSTER SALAD. \2\ Stock boils. Cover the saucepan closely and draw it aside from the fire, allowing its contents to simmer for ten minutes. Strain all through a clean towel into a bowl, and stand the jelly in a cool' dry place to become firm. When the lobster has been boiled and becomes cold, twist off the head, which will be used in garnishing, and remove the coral, if possible, without breaking it. Place the coral upon a plate and stand it where it may be, ex- posed to heat sufficient to dry it rapidly, but neither bake nor brown it. Remove also the meat from the tail and claws of the lobster, and cut it into convenient pieces. Melt the butter in a saucepan, stir into it the flour. and add to it by degrees a gill of cold water. When this is boiling let it cook for two minutes thereafter rap- idly, and take it from the fire, add to it the cream, the lemon-juice, cayenne and a little pepper and salt ; also the pieces of meat from the lobster. When this is well mixed together it must be turned out upon a plate and put in a cool place, allowed to be- come quite cold. When cold, divide it into five portions and form each one into a cutlet about three inches long. Wash the lettuce, dry the leaves carefully with a towel, and tearing it into irregular pieces, arrange them in the bottom of a salad bowl. Mix in a separate bowl the yolks of egg and salad oil which must be dropped upon the egg drop by drop, and when these are beaten to a cream, add thereto the Tarra- gon vinegar. Pour this over the lettuce in the salad bo;wrl, sprinkle over all the remainder of the pepper and salt, and toss all lightly with a fork to distribute the dressing through the lettuce. 122 SALADS. Chop the Aspic jelly now coarsely, and arrange a wall of it around the sides of the salad bowl, taking care to keep the centre clear, and within this wall place the lobster cutlets in a circle. Into each of the cutlets stick one of the feelers from the lobster, rub the head with a little oil to brighten and bring out the color, and place it in the centre of the dish. Take the dried cora,l, and either pound it lightly in a mortar, or roll it fine upon a board with a rolling pin, and sprinkle a little of thjs ovet each cutlet, and the remainder over the wall of jelly. Notes — ^Tb boillobsters, plunge them into boiling water in which a little salt has been dissolved, and boil them for twenty minutes rapidly. A plain lobster salad may be made by following the directions for shrimp salad, by substituting the meat of the lobster cut in coarse pieces for the shrimps. Cucumber Salad. — Three medium sized green cucumbers, two tabfespoonfuls of salad oil, one table- spoonful of vinegar, one teaspoonful of salt, one-half tea- spoonful of black pepper

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