Italian Salad

Ingredients

• 1/2 lb. cold roast veal.
• 1/2 lb. apples, peeled and cut into fine shreds.
• 2 oz. boiled ham or tongue.
• I pickled herring or
• 3 oz. Sardellen.
• A little sugar.
• Vinegar and stock as required.
• Mayonnaise Dressing No. I, prepared with 3 yolks.
• 1/2 lb. pickled cucumbers, peeled, seeds cut out and shredded.
• 3 oz. boiled salad potatoes.
• 2 teaspoonsful capers.
• 1/4 oz. boiled celery root.
• 1/4 oz. boiled carrots.

Method

1. 1

   Soak the herring and then bone it, or the Sardellen, chop up quite finely and pour over 2 tablespoonsful each of vinegar and stock.

2. 2

   Cut all other ingredients into short, thin strips.

3. 3

   Make a Mayonnaise Dressing according to recipe No.

4. 4

   I, using 3 yolks.

5. 5

   Mix with it first the herring (or Sardellen) and capers, and then the meat, apples and cucumber and finally the potatoes, carrots and celery.

6. 6

   Mix thoroughly.

7. 7

   Garnish with sliced pickled cucumbers, hard-boiled eggs or chopped ham.

Nutrition per serving

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 67. The excerpt below is the record exactly as published.

Italian Salad.) ^ lb. cold roast veal. \ lb. apples, peeled and cut into fine shreds. 2 oz. boiled ham or tongue. I pickled herring or 3 oz. Sardellen. A little sugar. Vinegar and stock as required. Mayonnaise Dressing No. I, prepared with 3 yolks. ^ lb. pickled cucumbers, peeled, seeds cut out and shredded. 3 oz. boiled salad potatoes. 2 teaspoonsful capers. 1 4 oz. boiled celery root. i^ oz. boiled carrots. Soak the herring and then bone it, or the Sardellen, chop up quite finely and pour over 2 tablespoonsful each of vinegar and stock. Cut all other ingredients into short, thin strips. Make a Mayonnaise Dressing accord- *56 Salate, ing to recipe No. I, using 3 yolks. Mix with it first the herring (or Sardellen) and capers, and then the mea , apples and cucumber and finally the potatoes, carrots and celery. Mix thoroughly. Garnish with sliced pickled cucumbers, hard-boiled eggs or chopped ham. Bielefeldep Salat. (Bielefeld Salad.) 3 Neunaugen (smoked lam- preys). 4 pickled herrings. \ lb. ox tongue. 4 oz. Senfgurken (pickled cu- cumber). ^ lb. boiled celery root. 8 hard-boiled eggs. 7 oz. Sardellen. 10 oz. cold roast veal. 6 slices beetroot. 4 oz. cornichons (gherkins). 4 oz. boiled carrots.

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