Salad Cream

Ingredients

• Yolks of 2 Eggs
• 1/2 teaspoonful of Mustard
• 1/2 teaspoonful of Salt
• 1/2 teaspoonful of Pepper
• 1 gill of Oil
• 1 gill of Vinegar
• 1/2 gill Milk or Cream

Method

1. 1

   Place the yolks in a basin with mustard, pepper and salt.

2. 2

   Work well with a spoon, and add the oil and vinegar alternately till all is mixed; then mix in the milk or cream, one teaspoonful of essence of anchovy, and sugar to taste if desired.

3. 3

   This will keep for some time.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 34. The excerpt below is the record exactly as published.

]/z teaspoonful of Salt, io White Peppercorns, whites and shells of two Eggs, T-Yz ozs. leaf Gelatine. METHOD. — Put all these ingredients in a clean stew- pan free from grease (with the exception of the shells and whites of eggs) ; stir over the gas till the gelatine is melted, then add the shells and whipped whites, and whisk briskly till just on boiling point. Let the scum boil up well, then stand on one side for a quarter of an hour to harden the scum, and strain through a tammy cloth, scalded and fixed on a stand. NOTE. — That a kitchen-cloth, well boiled and free from soap or soda, will do quite as v/ell as a tammy cloth. Calves’ jpeet 3ellp. Two calves’ feet, well washed, and chopped each into four pieces. Blanch them and then put them into three quarts of cold water, and let them boil gently for six hours, and be careful to skim it well. Strain SALADS AND SAVOURIES. 99 into a basin, and when quite cold remove all the grease from the top. If for a sweet jelly, flavour and clear the same as the lemon jelly, leaving out the Gelatine. Co Clear HUy. Take the calves’ feet jelly and carefully remove all the fat from the top, by dipping a clean cloth into boiling water and wiping over the top until all is removed. Then turn the jelly into a clean, bright stewpan ; season to taste. Put i lb. raw beef twice through the mincing machine then mix it in a basin with a little water, and whisk in with it the whites of two eggs and the shells. Mix this in with the jelly in the stewpan well, and lastly add one turnip, carrot, onion, celery, cut up, and some tarragon, malt and chili vinegar, mixed, about I gill, and I gill of sherry. Whisk till it comes to the boil. Let a good scum form, and strain it through a serviette or tammy cloth. Salafcs. Salads should be freshly gathered, well washed in salt and water, then carefully picked over, and well rinsed. Then put them in a clean cloth and shake them well in order to dry them thoroughly, and lay them on the top of a sieve. Salads should be broken up with the fingers, and not cut with a knife. If tomatoes will not peel easily, plunge them into boiling 100 SALADS AND SAVOURIES. water for one second. The skin of the tomato should always be removed for salads. Lettuce, watercress, tomatoes, radishes, chervil, tarragon, beetroot, sorrel, young dandelion leaves, mustard and cress, endive, and cucumber, are a few of the vegetables that may be commonly used. Salafc Cream, Ingredients. — Yolks of 2 Eggs, ]/2 teaspoonful of Mustard,. X teaspoonful of Salt, X teaspoonful of Pepper, 1 gill of Oil, 1 gill of Vinegar, X gill Milk or Cream.

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