Italian Salad

Ingredients

• two salt herrings
• one and one-half pounds of cold roast veal
• one and one-half pounds of cold boiled tongue
• six boiled potatoes
• half a dozen small cucumber pickles
• two small boiled beets
• three boiled carrots
• one large boiled celery root
• mayonnaise dressing
• hard boiled eggs
• capers
• ripe olives

Method

1. 1

   Soak salt herrings in milk overnight, remove bones and skin, and cut into small pieces.

2. 2

   Cut veal, tongue, potatoes, pickles, beets, apples, carrots, and celery root into small pieces.

3. 3

   Mix all ingredients in a salad bowl and pour over mayonnaise dressing.

4. 4

   Garnish with sliced hard boiled eggs, capers, and pitted olives.

Nutrition per serving

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 66. The excerpt below is the record exactly as published.

Ripe Olives Celery Amontillado Sherry Oysters on Half Shell Bisque of Ecrevisse Chablis, or White Sauterne Sand-dabs Edward VH Sliced Cucumbers, Iced Escargot Francais Chateau Lafitte Cassolette of Terrapin, Maryland Romanee Tagliarini des Beaux Arts Punch Pistache Cigarettes Alligator Pears with Cumquats, French Dressing Chicken Portola Creamed New Potatoes Coffee Royal Krug Private Cuvee Brut Celery Victor French Peas Zabaione Reina Cabot Grand Marnier Cigarettes 129 A FEW RARE RECIPES In our travels through Boliemia it has been our good for- tune to gather hundreds of recipes of new, strange and rare dishes, prepared by those who look farther than the stoking of the physical system in the preparation of foods. Some of these are from chefs in restaurants and hotels, some from men and women of the foreign colonies and some from good friends who lent their aid in our pleasurable occupation. That we can- not print them all in a volume of this size is our regret, but anotlicr book now in preparation will contain them, together with other talks about San Francisco's foreign quarters. From our store we have selected the following as being well worth trying: 0\I0\ ^"* ^^^^ large onions in large pieces and SOUP P^* them in six ounces of butter with pep- per and salt. Slowly stew this in a little beef stock and a little milk, stirring constantly, for one hour. Add more stock and milk and let cook slowly for another hour. In a tureen place slices of bread sprinkled with two tablespoon- fuls of Parmesan cheese. Beat the yolks of four eggs and mix them with a tablespoonful of the soup and pour this over the bread and cheese. Cover this for five minutes and then pour over it the rest of the soup. CREOLE Take two young chickens, cut in pieces, Cl'MBO SOUP r<^^l ^" flour and fry to light brown. Take the fried chicken, a ham bone stripped of meat for flavor, a tablespoonful of chopped thyme, of rose- mary, two bay leaves, a sprig of tarragon and boil in four quarts of water until the meat loosens from the bones. Slice and fry brown two large onions and add two heaping quarts of sliced okra and one cut up pod of red pepper. Stir all over the fire until the okra is thoroughly wilted then remove the larper bones and let cook three quarters of an hour before serving. Half an hour before serving add a can of tomatoes or an equal quantity of fresh ones, and a pint of shrimps, boiled and shredded. Have a dish of well boiled and dry rice and serve with two or three tablespoonfuls in each soup plate. OYS'l'l-ll To a solid pint of oysters use a dressing SALAD made as follows: Beat well two eggs and add to them half a gill each of cream and vinegar, half teaspoonful mustard, celery seed, salt each, one- tenth teaspoonful cayenne, and a tablespoonful of butter. Put all in a double boiler and cook until it all is as thick as soft custard (about six minutes), stirring constantly. Take from 130 A FEW RARE RECIPES the fire. Heat the oysters in their own liquor to a boiling point then drain and add the dressing, mixing lightly. Set away in cold place until needed. Soak two salt herrings in milk over ITALIAN night and then remove the bones and skin SALAD and cut up in small pieces. Cut in small pieces one and one-half pounds each of cold roast veal and cold boiled tongue and add to these and the herrings six boiled po- tatoes, half a dozen small cucumber pickles and two small boiled beets, all cut up, and two raw apples, three boiled car- rots and one large boiled celery root, all minced. Mix all the above in salad bowl and pour over it mayonnaise dressing. Garnish the tops with hard boiled eggs, sliced, and capers

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