Russian Salad

Ingredients

• Pick four ounces of meat from the guinea fowl.
• Cut into small pieces one pound of cold boiled potatoes.
• mince finely a sour apple, pared and cored.
• Slice thinly an inch of German sausage.
• six pickled gherkins.
• a tea-spoonful of capers.
• four sardines.
• with a quarter of a pint of Mayonnaise sauce.

Method

1. 1

   Put all these ingredients into a dish, mix them thoroughly; then toss them up, just before serving, with the Mayonnaise sauce.

2. 2

   Garnish with hard-boiled egg and strips of boiled beetroot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 113. The excerpt below is the record exactly as published.

four Sardines, and a few Gherkins and Capers, will be required for the Russian Salad to-morrow evening. A small tin of Sardines ; two pennyworth of Watercress to garnish the Guinea Fowl ; Potatoes, Seakale. 138 A YEAR'S COOKERY. ' Breakfast. — Dried Haddock (January 27tli) ; Potted Grouse (January 7th) ; Teacakes (February 14th) ; Porridge (January 25tli). Luncheon. — Baked Mackerel (April 15th) ; Boiled Hominy (February 11th). Dinner. — Milk Soup (January 3rd) ; Lentils and Sausages. To make sausages, see March 18th. Fry or bake the sausages (January 7th and December 13th). Boil the lentils (March 2nd). Cover the bottom of a dish with the lentils, arrange the sausages on the top, and serve very hot. Potatoes, Fried (February 2nd); Vermicelli Pudding (August 1st) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the ox-cheek in the brine. 2. If any hominy is left, preserve it. It can be fried for breakfast on April 6tli. 3. Pluck the guinea fowls, and prepare them for roasting to¬ morrow. Cure the feathers (February 28th). 4. Make a little Mayonnaise sauce for the salad to-morrow (August 30tli). If this is put into a bottle and corked well down, it will keep for some weeks. It takes a good deal of making, therefore it will be well not to put it off till Sunday. Sunday, April 5th. Breakfast. Dinner. Tea. Supper. Fried Ham. Fried Eggs. Teacakes. Dry Toast. Brown and White Bread and Butter. Porridge. Mlik Soup. Guinea Fowl. Bread Sauce. Brown Gravy. Potatoes. Seakale. Hayrick Puddings. Cheese. Brown and White Bread and Butter. Apple Jelly. Annie’s Cake. Russian Salad. Apple Pie. Half of Lemon Cheesecakes. Cheese. Breakfast. — Fried Ham (March 5th) ; Fried Eggs (March 5tli) ; Teacakes (February 14tli) ; Porridge (January 25th). Dinner. — Milk Soup (January 3rd). Guinea Fold. — Properly, a guinea fowl ought to be larded. The operation is not at all difficult, but if the cook is afraid of it she may dispense with it, and tie a slice of fat bacon over the breasts of the birds. It is best to tie a piece of greased paper also round the birds before putting them down to the hre; this paper can be removed ten minutes before the guinea fowls are taken up. For the rest, see June 30th. Brown gravy (October 18th) should be poured into the dish (not over the birds), and more may be sent to table in one tureen and bread sauce in another. The appearance of the birds will be improved if a little clear brown gravy be boiled quickly down to glaze (March 21st) and poured over them, and the dish may be garnished with water¬ cress. A fine young guinea fowl would need about thirty-five A YEAR'S COOKERY. 130 minutes’ roasting before a clear, quick fire. Bread Sauce (October 18th); Potatoes (April 7th); Seakale (June 14th); Hayrick Puddings (March 19th) ; Cheese (June 8th). Tea. — Annie’s Cake (September 25th). Suppee. — Russian Salad. — Pick four ounces of meat from the guinea fowl. (Cooked veal or any white meat might be used for this purpose.) Cut into small pieces one pound of cold boiled potatoes and four sardines, and mince finely a sour apple, pared and cored, and a tea-spoonful of capers. Slice thinly an inch of German sausage and six pickled gherkins. Put all these ingredients into a dish, mix them thoroughly ; then toss them up, just before serving, with a quarter of a pint of Mayonnaise sauce.

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