Green Lettuce Salad

Ingredients

• 2 heads of lettuce
• % cup of fine oil
• % cup of vinegar
• % tsp. of salt
• 1 pinch of pepper
• 1 tsp. of minced parsley

Method

1. 1

   The head lettuce is picked over, the ribs cut through, also the largest leaves, then washed well and dried.

2. 2

   The oil, vinegar or lemon juice, salt and pepper are mixed well and poured over the lettuce.

3. 3

   Mix thoroughly with two spoons.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 97. The excerpt below is the record exactly as published.

1 pinch of pepper 1 tsp. of meat extract % tsp. lemon juice Preparation: The truffles are put into cold water so the dirt will dissolve, then brushed in lukewarm water. Put them on the fire with butter, gradually add the bouillon, cover the pot and cook slowly until tender. When done, take them out, peel them carefully and cut them up into 6 to 8 parts. The rest of the butter is browned, flour and the truffle peelings added, and the bouillon in which the truffles were boiled. Sea- son with meat extract, Madeira, salt, pepper, sugar and lemon juice. Cook a nice, brown dressing of this, strain, put the truffles in and stew a few minutes. .Serve on toast. Remarks: This may be used for stuffing. No. 65— TRUFFLE PUREE. Quantity for 6 Persons. 1/3 lb. of truffles Salt to taste % pt. of good bouillon 1 pinch of pepper Vs lb. of butter % tsp. of sugar 1 % tbsps. of flour ii tsp. of lemon juice 5 tbsps. of Madeira or red wine % tsp. of meat extract Preparation: The truffles are cleaned and the dressing is prepared from the peelings of the truffles, according to No. 64. The truffles are chopped very fine, put into the strained dressing and seasoned. Then put into shells or small porce- lain dishes or serve on cutlets or scrambled eggs. — 205 — No. 66— MORELS. Quantity for 6 Persons. 2 lbs. of morels % pt. morel liquor 1 piece of butter as large as an % cup of cream egg Salt to taste % tbsp. flour 1 pinch of pepper % tsp. of meat extract 1 tsp. of finely chopped parsley. Preparation: The morels are cleaned well and put on the fire with lukewarm water and let them get hot, stirring gently, then strain. Repeat this until all sand is removed. The last water is boiled down to % pt. The butter is browned with the flour, the morel liquor is added and the meat extract, and then cooked slowly for 15 minutes. Put in the cream and sea- son with salt and pepper. Now put the morels into the dress- ing, cook, put in a piece of butter and the parsley. This dish is fine with smoked salmon or scrambled eggs. Remarks: Canned or dried morels are prepared the same way. If you use canned morels, then utilize the liquor in the can. Dried morels are soaked in water for 3 to 3 hours. No. 67— MUSHROOMS. Edible Boletus. Quantity for 6 Persons. 2 lbs. of mushrooms % pt. of sour cream % lb. of butter Salt to taste % tbsp. of flour 1 pinch of pepper 1 medium sized onion 1 tbsp. of parsley Preparation: Mushrooms must be firm, they are brushed and very dark ones only are peeled. The liglhter colored ones do not need to be peeled. They are cut up into equal pieces. The butter is heated, the mushroom pieces put in with the whole peeled onion and stewed for 15 to 20 minutes. The dish must be covered. Strew the flour on, stirring lightly, add the sour cream, ^4 teaspoonful of meat extract, salt and pepper, and lastly the parsley, stew 2 minutes and serve. No. 68— CHANTERELLES. Another Species of Mushrooms. Quantity for 6 Persons. 2 % lbs. of chanterelles Salt to taste 2 qts. of water 1 % tbsps. of flnely chopped 2 tbsps. of salt parsley % lb. of butter 2 tbsps. of cream % tbsp. of flour 1 pinch of pepper Preparation: The chanterelles are cleaned, washed, but not left in water; cook them 1 minute in 2 qts. of boiling salt water, drain in a colander. Heat the butter, put in the chan- —206— terelles with flour, salt and pepper and stew 2 minutes, then add the cream and parsley and serve at once. No. 69— OLIVES AS VEGETABLES. Quantity for 6 Persons. 60 olives V4, tsp. of meat extract M, lb. of butter, scant Salt to taste 1 tbsp. of flour 1 pinch of pepper 1 pt. of bouillon % tsp. parsley % pt. of cream Preparation: The stones are taken out and the olives cooked tender in the bouillon ; to this add 1 tablespoonful of butter. The rest of the butter is melted, flour stirred in, then the olives, bouillon, cream and meat extract. Season with salt and pepper, stew for 15 minutes and add the chopped parsley. No. 70— STUFFED OLIVES. Quantity for 6 Persons. 36 olives 4 tbsps. of cream V2 lb. of finely ground chicken M tsp. of lemon juice 1 egg 1 tbsp. of butter Salt and pepper to taste V2 pt. of Madeira sauce Preparation: The preserved olives are scooped out and stuffed with cooked chicken. Which has been ground fine and mixed with egg, butter, salt, pepper and lemon juice. One- half pint of Madeira sauce is prepared. See under Gravies and Dressing, No. 25. The stuffed olives are put in and cooked until tender. No. 7,1— FILLED OR STUFFED OLIVES WITH CHAMPIGNONS. Quantity for 6 Persons. The preparation is the same as given under No. 10. One- half pound of champignons, which have been cooked until tender in butter, are stirred into the dressing. Remarks: This is a fine dish to serve at parties. No. 72— ROASTED CHESTNUTS. Quantity for 6 Persons. 1 lb. of sweet chestnuts % lb. of fresh butter 1 lb. of salt Preparation : The skins are rubbed off and the chestnuts slit with a sharp knife. Into an iron frying pan or spider put 1/3 of the salt, place the chestnuts on the salt in one layer and cover them with the rest of the salt. Put tlhe pan into a medi- um hot oven and bake them scarcely % hour, then take them out and place them on a napkin to eat with fresh butter. — 207 — No. 73— CHESTNUT PUREE. Quantity for 6 Persons. 1% lbs. of chestnuts 4 tbsps. of red wine % lb. of butter Salt to taste 1 tbsp. of flour 1 pinch of pepper % pt. of bouillon 1 tbsp. of sugar % pt. of cream 1 tsp. of chopped parsley Preparation: The clhestnuts are taken out' of the outer shell, then hot water poured on and the inner skin pulled off. Cook them in bouillon until tender and strain. Heat the but- ter, stir in the flour, stew a few minutes, add the chestnuts and stir in cream, red wine, salt, pepper, sugar and parsley. Let it get hot, stirring briskly, arrange mound-shaped and serve. No. 74— FRIED CHESTNUTS. Quantity for 6 Persons. 1 lb. of chestnuts 1 pinch of salt %: lb. of butter 1 tbsp. fine sugar Preparation: Shell the chestnuts, scald them and pull off the inner skin. Bro-^n the butter and after the chestnuts are cooked slightly in water, put them into the hot butter, add salt and sugar and fry them light brown, shaking frequently. Serve them with roast goose stuffing or as a garnish with cabbage. -208 — CHAPTEE 13. SALADS. The various preparations of green salads, potato salads, vegetable salads and meat salads. Green salads such as head lettuce, endive, romaine and escariol salads are pleasing and refreshing with meats and fish. Salads must be prepared carefully. They may be servea with every meal. Good oil and good vinegar or lemon juice are essentials for preparing salads. No. 1— GREEN LETTUCE. Head Lettuce, Endive Lettuce. Quantity for 6 Persons. 2 heads of lettuce % tsp. of salt % cup of fine oil 1 pinch of pepper % cup of vinegar 1 tsp. of minced parsley

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