Nautese Salad

Ingredients

• half a dozen small Spanish onions
• a little butter
• half a dozen sardines
• half a dozen hard-boiled eggs
• two tablespoonfuls of finely-minced parsley
• a teaspoonful of chopped tarragon or chervil

Method

1. 1

   Peel and core the onions, fill with butter, and bake until tender.

2. 2

   Let cool, then slice and layer in a salad bowl.

3. 3

   Prepare sardines or bloater, and layer on top of the onions.

4. 4

   Add sliced eggs, parsley, and tarragon or chervil.

5. 5

   Serve with salad dressing.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 987. The excerpt below is the record exactly as published.

Nautese Salad. — Peel half a dozen small Spanish onions. Take out the core, put a little butter inside each, and bake them in a moderate oven, basting occasionally -with butter untU they are quite tender. Let them get cold, then cut them into slices, and lay them at the bottom of a salad bowl. Scrape half a dozen sardines, preserved in oil or butter, or, if preferred, soak a Yarmouth bloater for three or four- minutes in boiling water. Remove the skin, take the flesh from the bones, and lay the fish in convenient-sized pieces upon the onion. Slice half a dozen hard-boiled eggs, place these on the fish, and strew over the whole two table-spoonfuls of finely -minced parsley and a tea-spoonful of chopped tarragon or chervi

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