Dutch Salad

Ingredients

• a dozen anchovies, washed, split and bone
• one herring, washed, split and bone
• an equal quantity of Bologna or Lyons sausage
• or of smoked ham and sausages
• the breast of cold roast fowl, or veal
• a dozen stoned olives
• a tablespoonful of capers
• white pepper to taste

Method

1. 1

   Prepare anchovies, herring, sausage, ham, fowl, beets, cucumbers, and potatoes in equal quantities.

2. 2

   Mix well, reserving some olives and anchovies for garnish.

3. 3

   Dress with oil, vinegar, pepper, and mustard.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 108. The excerpt below is the record exactly as published.

DUTCH SALAD. Wash, split and bone a dozen anchovies, and roll each one up; wash, split and bone one herring, and cut it up into small pieces; cut up into dice an equal quantity of Bologna or Lyons sausage, or of smoked ham and sau- sages; also, an equal quantity of the breast of cold roast fowl, or veal; add likewise, always in the same quantity, and cut into dice, beet-roots, pickled cucumbers, cold boiled potatoes cut in larger dice, and in quantity accord- ing to taste, but at least thrice as much potato as anything else; add a tablespoonful of capers, the yolks and whites of some hard-boiled eggs, minced separately, and a dozen stoned olives

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