German Salad with Macedoines

Ingredients

• a tin of macedoines
• the remains of any cold potatoes
• a little chopped parsley
• the oil
• the vinegar
• Pepper
• salt

Method

1. 1

   Open the tin of macedoines, turn them out, and dry them in a cloth.

2. 2

   Slice up any cold potatoes.

3. 3

   Add chopped parsley and dress the salad by first adding oil, tossing well, then adding vinegar and tossing again.

4. 4

   Mix pepper and salt with the oil before dressing.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 139. The excerpt below is the record exactly as published.

A tin of macedoines added to some good, bright, clear stock trans- forms the stock into spring soup. _ The macedoines simply require warming up in the stock, which can then bo served. Under the heading of Extract of Meat, I have already given directions how to make stock at a few minutes’ notice. With the assistance of some of Crosse and Blackwell’s extract of meat and a tin of macedoines the cook can always send up a nice tureenful of good, bright, clear, rich soup, at a quarter of an hour’s notice. Another very useful form in which macedoines can be served is that of German salad. Take a tin of macedoines, open them, turn them out, and dry them in a cloth. Then (although this is not necessary) the cook can slice Up the remains of any cold potatoes that may be in the house — and there are few houses in which pota- toes are not left cold in the larder. Next add a little chopped parsley, and dress the salad in the ordinary method —namely, add first of all the oil, toss the salad well together in it, as every particle of vegetable should be slightly oiled over before any vinegar is added. Pepper and salt may be mixed up in a spoon with the oil. Then add one-third of the quantity of vinegar to the oil, and again toss it lightly together. By adding the oil first, and well mixing up the salad, you avoid the vegetables soaking up the vinegar

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