German Salad

Ingredients

• a pound of beef cut in dice
• one finely-chopped onion
• two ounces of red cabbage pickle
• a pickled walnut chopped
• two gherkins chopped
• three ounces of boiled beetroot sliced and cold
• two large white lettuces
• a little endive cut very fine
• a little tarragon
• a little chervil
• a leaf or two of dandelion
• half a dozen of sorrel
• two large potatoes boiled and cut in slices cold
• two sliced hard-boiled eggs
• three table-spoonfuls of oil
• six table-spoonfuls of vinegar
• a tea-spoonful of sugar
• two tea-spoonfuls of mustard
• a pint of claret or Rhenish wine

Method

1. 1

   Mix all ingredients well together and decorate the top with a few shapes cut in beetroot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1999. The excerpt below is the record exactly as published.

German Salad. Put in a salad-bowl a pound of beef cut in dice, also one finely-chopped onion, two ounces of red cabbage pickle, a pickled walnut chopped, two gherkins chopped, three ounces of boiled beetroot sliced and cold, two large white let- tuces, a little endive cut very fine, a little tarragon, chervil, a leaf or two of dandelion, half a dozen of sorrel, two large potatoes boiled and cut in slices cold, two sliced hard-boiled eggs, three table-spoonfuls of oil, six table- spoonfuls of vinegar, a tea-spoonful of sugar, two tea-spoonfuls of mustard, and a pint of claret or Rhenish wine

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