Salad a la Duke of York

Ingredients

• some white celery-heads
• a Spanish onion
• some watercress leaves
• two boned anchovies
• half a pint of aspic jelly
• a little green colouring
• a little carmine

Method

1. 1

   Mince celery and onion, press through a sieve, and set aside.

2. 2

   Pound watercress with anchovies, pass through a sieve.

3. 3

   Make mayonnaise sauce, melt aspic jelly, and mix with the three mixtures.

4. 4

   Add coloring to each mixture.

5. 5

   Layer in a round mold, placing on ice to firm each layer.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 122. The excerpt below is the record exactly as published.

Salad a la Duke of York. — Take some white celery-heads, and mince them very small, also a Spanish onion minced, and press through a sieve, mix them well together, and put them aside; then take some watercress leaves and pound in a mortar with two boned anchovies, after which pass 176 THE housewife's REFEKEE through a sieve, take some beetroot, chop it very fine and pass it through a sieve. Make some mayonnaise sauce in which half a pint of aspic jelly has been melted, divide it into three parts, and mix one part with each of the three mixtures. To the green mixture add a little green colouring to the mayonnaise, and a little carmine

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