Herring Salad

Ingredients

• three medium-sized smoked herrings
• half a hashed onion
• two hard-boiled eggs, cut in pieces
• a cold boiled potato cut the same
• a teaspoonful of chopped parsley
• half a pinch of salt
• one pinch of pepper
• three tablespoonfuls of vinegar
• two of oil

Method

1. 1

   Lay herrings on the stove for half a minute on each side, remove skin, heads, and bones, and cut into small pieces.

2. 2

   Place in a salad-bowl with onion, eggs, potato, and parsley.

3. 3

   Season with salt, pepper, vinegar, and oil.

4. 4

   Mix well and decorate with beet-root slices and capers before serving.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 257. The excerpt below is the record exactly as published.

three tablespoonfuls of vinegar, two tablespoonfuls of sweet oil, and a pinch of chopped parsley. Mix all well together; then decorate the salad-bowl with six small lettuce- leaves, six stoned olives, twelve capers, and two hard-boiled eggs cut in quarters. Send to the table. 1067. Shrimp Salad. — Have a quart, or two pint boxes, of boiled and skinned shrimps, and proceed the same as for lobster salad (No. 1061). 1068. String-bean Salad. — Take a quart of cooked string beans, and prepare it exactly the same as the cauliflower salad (No. 1040). 1069. Suedoise Salad.— Cut two ounces of cooked beef-tongue into small pieces; cut two cooked potatoes the same; also half a peeled apple, half a cooked beet-root, and half a cooked carrot. Place these in a bowl, adding the fillets of a boned herring cut in small pieces, and season with half a pinch each of salt and pepper, a teaspoonful of diluted mustard, one tablespoonful of vinegar, and one and a half tablespoonfuls of oil. Mix all well together, then transfer to a serving salad-bowl, sprinkle over a pinch of chopped parsley, and serve. 316 THE TABLE. 1070. Tomato Salad, French Dressing.— Take six fine, firm, red toma- toes; wipe them neatly, and plunge them into boiling water for one min- ute; drain in a cloth, remove the skins, pare off the stem side, let get cool, and then cut them into very thin slices; or, if preferred, into quarters, keeping them in a bowl, so that the juice be not wasted. Season with a pinch of salt, half a pinch of pepper, a wooden salad-spoonful of vinegar, and the same quantity of oil. Mix thoroughly together, and serve as cold as possible. A teaspoonful of chopped chives may be added, if desired, which will give a delicious flavor. 1071. Tomato Salad, Mayonnaise Dressing.— Prepare six tomatoes, the same as for the above (No. 1070), and when sliced, or quartered, in the salad-bowl, season with a pinch of salt, half a pinch of pepper, and two good tablespoonfuls of mayonnaise dressing (No. 206); mix well, and serve very cold. 1072. Watercress Salad. — Procure three bunches of sound, fresh watercress ; clean, and pare off the stalks, wash well, then dry in a cloth, place it in a salad-bowl, seasoning with half a pinch of salt, just a little pepper, and two wooden salad-spoonfuls gf vinegar ; mix well, and serve. Watercress salad does not require any oil. 1073. Potato Salad. — Peel ten medium-sized, sound, freshly cooked potatoes ; cut them into small slices, lay them in a salad-bowl, and add a finely chopped onion and a teaspoonful of chopped parsley. Season with a pinch and a half of salt, one pinch of peppet, half a gill of vinegar, and three tablespoonfuls of sweet oil, then mix thoroughly and gently with a spoon and fork, without breaking the potatoes. Wipe the bowl neatly with a napkin, and send the salad to the table. 1074. Herring Salad. — Take three medium-sized smoked herrings, lay them on the corner of the stove for half a minute on each side, then tear off the skin, cut off the heads, and split them in two ; remove the bones, and cut them up into small square pieces. Place them in a salad- bowl with half a hashed onion, two hard-boiled eggs, cut in pieces, a cold boiled potato cut the same, and a teaspoonful of chopped parsley. Season with half a pinch of salt, one pinch of pepper, three tablespoon- fuls of vinegar, and two of oil

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