Lettuce Salad
From Common-sense papers on cookery, 1880
Be careful not to overdo the onion or garlic flavor.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 52. The excerpt below is the record exactly as published.
about enough parsley to fill a small salt-spoon, and with it one or two leaves of fresh tarragon (we will suppose you are mixing salad enough for four persons) ; sprinkle this over the lettuce in the bowl, which, if the flavour is liked, may be first rubbed inside with a slice of onion, or better still, a bead of garlic. In giving this onion or garlic flavour to a salad, too great care cannot be taken to avoid overdoing it. Sydney Smith wrote a recipe on dressing salad, so well known that we will not repeat it in full, with the exception of Salads. I3I the two admirable lines which every one should know by heart : — “ Let onion’s atoms lurk within the bowl, And, scarce suspected, animate the whole.” There are various ingredients used in cooking which can only be used as here directed — viz., “ scarce suspected.” Garlic is essentially one of these, as well as nutmeg, allspice, mace, &c. But to return to the salad which requires dressing. Place in a table-spoon a small salt-spoonful of salt, about half of pepper, then fill up the spoon with good fresh Lucca oil, stir it quietly with a fork, and pour over the salad and toss it lightly about ; add another table-spoonful of oil, and continue the mixing ; and finish by adding about half a table-spoonful of English vinegar, or rather less of French white-wine vinegar
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