Salad, Cheap and Good

Ingredients

• one pennyworth of mustard and cress
• two pennyworth of watercress
• two pennyworth of cooked beetroot
• a fourpenny head of celery
• boil two eggs hard
• a table-spoonful of vinegar
• half a table-spoonful of Harvey's Sauce
• two spoonfuls of milk
• the same of oil
• a salt-spoonful of sugar

Method

1. 1

   Cut the beet into small dice squares.

2. 2

   Pile the beet, celery, and watercress into pyramids on a dish.

3. 3

   Heap the mustard in the center.

4. 4

   Mix the yolks with mashed potato, vinegar, Harvey's Sauce, ketchup, pepper, salt, milk, oil, and sugar, then pour over the salad.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1641. The excerpt below is the record exactly as published.

Salad, Cheap and Good.— Take one pennyworth of mustard and cress, two pcnny- wortii of watercress, two pennyworth of cooked beetroot, and a fourpenny head of celery ; cut the beet into small dice squares ; take a glass or silver dish, pile the beet into pyramids, do the same with the celery and watercress, and ar- range all round the dish ; heap the mustard into a pile in the centre; boil two eggs hard; take out the yolks, and mix them with a little mashed potato, a table-spoonful of vinegar, half a table-spoonful of Harvey's Sauce, and ketchup, pepper, and salt, two spoonfuls of milk, the same of oil, and a salt-spoonful of sugar

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