Lettuce Salad

Ingredients

• 2 Lettuces
• 1 tablespoonful Condensed Milk
• 2 teaspoonsful Mustard
• 2 Eggs
• ½ gill Vinegar
• 1 gill Oil
• Pepper
• Salt

Method

1. 1

   Boil the eggs hard; take the yolk of one and put it into a basin and work it quite smooth with a spoon.

2. 2

   Then add the mustard made with vinegar instead of water, the condensed milk, pepper, and salt, and then the oil slowly; last of all the vinegar.

3. 3

   Mix it all very thoroughly.

4. 4

   Cut off the outside leaves of the lettuce, and pull it all to pieces, wash in cold water and dry thoroughly in a cloth.

5. 5

   Break into small pieces and put into a salad bowl, pour over the dressing.

6. 6

   Garnish with the other egg and the white that was not used in the dressing.

Nutrition per serving

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 222. The excerpt below is the record exactly as published.

1 gill Oil 2d. i gill Vinegar 1 i. Salt / a'^- Total Cost — i\d. Time — Three-quarters of an Hour. Put the yolks of the eggs into a basin, sprinkle over the COOKERY BECLPES, #<?. 373 salt, begin to stir them with a wooden spoon, dropping in the oil very slowly. The sauce must be kept thick, and the oil added very slowly. When it is quite thick and smooth, pour in the vinegar slowly, and it is ready for use. This is considered the finest of all salad dressings. If made some time before it is required for table, it must be kept cool. It ought to stand in ice, and the vinegar should be added just before serving. It may be used for any kind of salad instead of the ordinary dressing. HINTS ON SALAD. Salads form such a pleasant item in the menu, particu^ larly daring the hot season, that they should be regarded as a daily dish. There are no scraps of fish, poultry, meat, or cold boiled vegetables, but what can be turned to account in this way. If these are utilised, a great variety can be obtained at a very trifling cost ; in fact these dainty tit-bits can often be made of food that otherwise would be thrown away. Cold cauliflowers, beans, peas, and potatoes are par- ticularly nice in salads. FISH SALAD. Cold Boiled Fish . . . . 4i. 1 Lettuce ^d. 1 Egg Id. Salad Dressing, or Remoulade Sauce . id. Total Cost— 9^(?. Make a salad dressing the same as that given for lettuce salad ; flake up the fish free from skin and bone. Wash and dry the lettuce and shred it up, mix the fish with the dress- ing. Put a layer of lettuce at the bottom of the bowl, then one of fish and dressing. Do this alternately, leaving plenty of lettuce for the top ; garnish with hard boiled eggs cut into slices. 374 THE ART OF LIVING IX AUSTRALIA. LETTUCE SALAD, 2 Lettuces 1 tablespoonful Condensed Milk 2 teaspoonsful Mustard 2 Eggs .... ^ gill Vinegar . i gill Oil . . . ' . Pepper and Salt

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