Salad Dressing

Ingredients

• Yolks of 2 newly-laid Eggs
• Mustard
• Pepper
• and Salt
• Tarragon Vinegar
• i pint Salad Oil

Method

1. 1

   Beat the eggs with a little mustard, pepper, and salt.

2. 2

   Gradually mix in the oil, then add vinegar and sugar.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 77. The excerpt below is the record exactly as published.

salad dressing requires a spendthrift for oil, a judge for salt, a miser for vinegar, and a madman to mix them.— Spanish Proverb. French vinegar must always be used with oil. ' Malt vine- gar imparts a very disagreeable taste to the salad, for which the oil is often blamed. When preparing lettuce, place a little water in bottom of deep dish, and put in lettuces, then cover with muslin or thin calico, wetted, and they will keep_ beautifully crisp. Either tear up the lettuce with your fingers, or cut with a silver knife. Salad should not be too wet, and, when mixed, all the oil and vinegar should adhere to the lettuce, etc., -and not be in the bowl. Nothing but practice will teach the exact quantity of oil and vinegar to use. It is impossible to give the exact quantities, as the lettuce may vary in size. A salad in which cucumber is used will always be more moist than one made of lettuce alone. Beetroot Salad. 2 boiled Beetroots, 2 Eggs (hard boiled). Salt, Pepper, Oil, Vinegar. Cut the beetroot into slices, also the egg. Arrange alternately lound a glass disli.; season, and pour over a little oil and vinegar. Sei've in an hour. Celery Salad. 1 bead of Celery, \ lb. Cheese, 2 Eggs, Mayonnaise Sauce, Creas, Tomatoes. Cleanse the celer}'^, and cut it into small dice ; cut the cheese into small squares, and mix them with enough sauce to cover them. Garnish with cress and slices of hard-boiled eggs and tomatoes. Green Salad. Celery, Radishes, Beetroot (cooked). Lettuce, or Endive, or Cress, Cucumber, 2 hard-boiled Eggs, a little Tarragon, Chervil, Vinegar, Salt, Pepper, Sugar, Salad Dressing. Divide the celery into shreds, cut up the lettuce, and slice the beetroot thin.. Mix all together, and season well. Pour a little dressing at the bottom of bowl, and pile the salad high in the centre. Garnish round with the heart of the lettuce, eggs sliced, and beetroot, and sprinkle with the tarragon. Lettuce Salad (1). 1 Lettuce, J Beetroot, J Spanish Onion, Cress, 1 Egg (boiled hard). Salt, Mustard, Cayenne, Vinegar, Olive Oil. Wash lettuce vei’y carefully and put on sieve to drain. Have ready a clean cloth, and tear up lettuce in convenient pieces and toss lightly in cloth till dry. Put a thin slice of onion, the size of a shil- ling, at the bottom of salad bowl, and mince it as finely as possible, and add the lettuce to this. ' Dust in some pepper and add 2 table- spoons oil and a dessertspoon vinegar. Mix vea'y thoroughly and serve at once. Lettuce Salad (2). 1 Lettuce, i Beetroot, i Spanish Onion, Cress, 1 Egg (boiled hard), Salt, Mustard, Cayenne, Vinegar, Olive Oil. Pound yolk of egg, salt, mustard, and cayenne together; add 77 TRIED FAVOURITES COOKERY BOOK. 1 tablespoonful vinegar, and stir in ; then 1 tablespoonful or oream, A teaspoonful sugar, and the white of egg minced. Cut the lettuce small, and onion also, with the cress and sliced toinato' or beetroot. Pour dressing over tlie lettuce, &c. Summer Salad. 2 Lettuces, Mustard, and Cress, young Eadishes, Cucumber. . Use a silver knife, and cut lettuces, radishes, and cucumber into thin slices. Place saucei at bottom of bowl, then the salad, and o’arnish with sliced egg (boiled hard) and cress. Care must be taken to have vegetables fresh and thoroughly drained. Slices of cold meat or poultry added to a salad make a convenient and quickly • made luncheon dish; or cold fish, flaked, will be found exceedingly nice mixed with it. Tomato Salad. 3 or 4 Tomatoes, 1 Lettuce, i Boiled Egg, i teaspoonful Salt, do. Sugar, 1 teaspoonful finely chopped Spanish Onion, 1 tablespoonful Salad Oil, 1 do. Broavn Vinegar. • n • Put tomatoes in hot water, remove skin, and cut in four. Put m basin with onion, salt, sugar, and sliced egg, along with lettuce well washed, dried, and broken. Pour over these the oil and vinegar. Mix well with two forks, so that vinegar may bo well through salad. Tiun on dish, and serve at once. Winter Salad. Endive, Mustard, and Cress, -boiled Beetroot, Celery, Eggs. Shred the celery into thin pieces ; an'ange endive, and cress in middle of bowl. Garnish with beetroot (sliced) and eggs (sliced), jiutting the dressing at bottom of bowl. Salad Dressing;. Yolks of 2 newly-laid Eggs, Mustard, Pepper, and Salt, Tarragon Vinegar, a gcod teaspoonful of Castor Sugar, i pint Salad Oil

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