Herring Salad

Ingredients

• three smoked herrings
• one small chopped onion
• two hard-boiled eggs, chopped
• one boiled potato
• a teaspoonful of chopped parsley
• one teaspoonful of salt
• one of pepper
• three tablespoonfuls of vinegar
• two of oil

Method

1. 1

   Heat herrings, remove heads and skin, shred.

2. 2

   Mix with onion, eggs, potato, parsley, salt, pepper, vinegar, and oil.

3. 3

   Decorate with boiled beet if desired.

As published

This recipe was extracted from The Rural cook book (1907), page 139. The excerpt below is the record exactly as published.

, one teaspoonful salt. Let it stand for an hour, then whip up with an e^ beater before using. Sour Cream Dressing.-;-Chill a cupful of rich sour cream until very cold, then beat well foi'-five minutes, adding, while beating, a tablespoon- ful of powdered sugar and a half teaspoonful of lemon juice. Slice chilled cucumbers very thin, and serve with this dressing. Salad Dressing Without Oil. — Piece of butter the size of an egg. Heat in granite basin, add sifted flour till thick. Then add one cupful of milk. When smooth add one cupful vinegar; two eggs (beaten); salt, 184 THE RURAL COOK BOOK. pepper, red or black, iniistard, seasoned as you wish ; one tablespoon of sugar. Cook till tliiek. The iidilion of a half ciipful of well-beaten sour or sweet cream will be fouiiii excellent. This dressing on potatoes, cu- cumbers, Ictluce or beets makes a most pal.itable salad. The friend who gave this sajs it is a dressing that will keep for some time. She always kerps a jar of it on hand. The left-over dish of beets, peas or string beans is put in the potato salad for supper. Mayonnaise. — Put the uncocked yolks of two eggs into an earthen bowl, beat them well with a silver or wooden fork for about one minute; then add a half teaspoonful of salt, a dash of cayenne, and if you desire. a half-teaspoonful of mustard. Work these well together, and then add drop by drop, a half pint or more of olive oil. Stir rapidly and steadily while adding the oil ; do not reverse the motion, or the mayonnaise may curdle. After stirring in the first gill of oil, alternate occasionally with a few drops of lemon juice or vinegar. The more oil you use, the thicker the dressing. If too thick, add vinegar enough to make it the proper consistency. The mayonnaise should be kept as cool as possible during tlie making. Banana Salad. — The bananas are peeled, sliced lengthwise down the middle, dipped in mayonnaise, and laid, flat side up, on lettuce leaver. A layer of finely chopped peanuts is put on the banana, and a spoonful of mayonnaise dressing put by it. Serve with healed graham crackers. This ii delicious. Beet Salad.— Slice and cut into dice enough cold boiled beets to make a pint; heap in the center of a salad dish, and cover with sauce Tartare. This is made by adding a f<;w chopped olives, gherkins and capers to mayonnaise dressing. If the mayonnaise is not desired, any ordinary salad mixture may be used, and the salad garnished with hard-boiled eggs and Cream Slaw. — Cut a small half head of white, tender cabbage on a flaw cutter (or fine, with a sharp knife) ; sprinkle a very little black pepper over it, and add one-third of small teaspoonful of salt. Have ready a small half pint of thick sweet cream ; add to this three even tahlespoonfuls of granulated sugar; stir until dissolved, then whip this to a stiff froth, adding gradually two and a half tahlespoonfuls of good vinegar. When finished ponr over the cabbage, stirring it lightly until all is covered and stand in refrigerator, or in cold water, for 10 or 15 minutes before serving. The slaw should, not be made too long before serving, as the cold, crisp taste is most appetizing. Herring Salad. — Heat through by broiling, or in the oven, three smoked herrings. Then tear oft the heads and pull the skin. away; split, take out the backbones, and cut up into small bits, or to shred them is better. Put in a salad bowl, add one small chopped onion, two hard-boiled eggs, chopped, and one boiled potato ; cut fine with a teaspoonful of chopped THE RURAL COOK BOOK. 18S parsley; season with a teaspoonful of salt, one of pepper, three table- spoonfuls of vinegar and two of oil

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