Hungarian Carrot Salad

Ingredients

• Carrots used as salad should be young and very red
• cook them over a quick fire in a casserole in white stock
• with a peeled onion
• and a sprig of parsley
• seasoning of paprika oil
• vinegar
• and chopped parsley
• 2 or 3 handfuls of freshly shelled peas
• season with mayonnaise

Method

1. 1

   After preparing the carrots, cook them in a casserole in white stock with a peeled onion and a sprig of parsley.

2. 2

   When tender, drain and let cool.

3. 3

   Cut into thin slices and mix with seasoning of paprika oil, vinegar, and chopped parsley.

4. 4

   Boil peas in salt water, mix with carrots, and season with mayonnaise.

5. 5

   Serve in a salad bowl or on an entree dish with a border of jelly and quarters of hard-boiled eggs.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 34. The excerpt below is the record exactly as published.

Hungarian Carrot Salad. Carrots used as salad should be young and very red. After preparing them cook them over a quick fire in a casserole (earthenware fireproof pot) in white stock, with a peeled onion, and a sprig of parsley. When tender, take them up, drain, and let them cool. Then cut into rather thin slices and put them in a dish with a seasoning of paprika oil, vinegar, and chopped parsley. Boil also in salt water 2 or 3 hand- fuls of freshly shelled peas. Mix these with the carrots, and season with mayonnaise

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