Salad
From Practical home cookery, 1906
Use good quality oil for best results.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 50. The excerpt below is the record exactly as published.
salad. Now, it will often be said that if you want a good salad you must go to Paris. Certainly you do get a good salad there invariably ; but it is equally easy to have one at home by simply doing what they do. One principal reason why English people so often have bad salads is that they have an absurd prejudice against oil. Very often, too, when they use oil, the oil is bad. Of course, it is as impossi- ble to make a good salad with bad oil as it is to cook a good dinner with high meat. The oil must be clear, bright, and of a pale yellow colour ; if it looks at all green, it is probably bad. Bearing, therefore, tliis in mind, I will now tell you how to mix a salad, simply 96 PRACTICAL HOME COOKERY. repeating the recipe or custom used in ninety-nine out of a hundred French restaurants. First get two or three small French cabbage-lettuces. Wash them, if necessary, in a little cold water, but do not dry them on a cloth, as you will thereby probably bruise them and spoil them. Shake them dry in a little wire basket ; or put them in a cloth, and take the cloth by the four corners, and make the lettuce-leaves jump inside ; then put them lightly into a salad-bowl. Next chop up enough parsley to cover a threepenny-piece, and also chop three fresh mint-leaves, and sprinkle this over the lettuce. Next take a table-spoon, and place in it about half a salt-spoonful of salt, and a quarter of pepper ; fill the table-spoon with oil. Mix up the pepper and salt with the oil, and pour it over the lettuce — I am supposing enough for about four persons — and half a table-spoonful more oil, and toss the lettuce lightly together for two or three minutes. Next add not quite half a table-spoonful of French wlfite vinega
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.