Salad (Anchovy)

Ingredients

• anchovies sold in bottles
• 2 eggs

Method

1. 1

   Make the salad as for sardines, omitting the essence of anchovies.

2. 2

   Boil the eggs hard, use the yolks for dressing, and cut the whites in rings filled with mustard and cress.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 64. The excerpt below is the record exactly as published.

2 eggs, I teaspoonful each of French mustard, and essence of ancho- vies, strained oil from a box of sardines, adding enough Lucca oil to make three tablespoonfuls in all, Chilli, shallot, and good malt vine- gar to taste, lettuce, mustard and cress, some red capsicum. Allow three sardines for each person ; bone and fillet these, carefully removing all the skin, and set them aside until re- quired. Boil two eggs for three minutes; shell them and break them up in your salad bowl with a spoon; mix with them a teaspoonful each of French mustard and essence of anchovies, the strained oil from the tin of sardines with as much Lucca oil as will make three tablespoonfuls in all ; add Chilli, shallot, and good malt vinegar to taste (vinegar varies so much in acidity that it is difficult to specify the exact proportion). Cut up some nice crisp lettuce, and mix it well with the dress- ing, but only just before it is to be served. Put a little heap of mustard and cress in the centre of the salad, with a whole red capsicum upon it. Arrange the sardines round, and outside these a border of mustard and cress, dotted here and there with thin slices of red capsicums. 368. Salad (Anchovy). The anchovies sold in bottles

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