Salad Dressing

Ingredients

• Yolks of 3 Eggs
• Salt 2 teaspoons
• Pepper and Mustard mixed 1 teaspoon
• Sugar 1 oz.
• Oil 10 ozs.
• Vinegar 6 ozs.
• Cayenne to taste

Method

1. 1

   Place the yolks in a basin, mix sugar, salt, pepper, mustard, and cayenne with them, work well with a wooden spoon, then gradually work in all the oil, and lastly the vinegar.

2. 2

   This may be bottled and kept for use.

As published

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

Yolks of 3 Eggs, Salt 2 teaspoons, Pepper and Mustard mixed 1 teaspoon, Sugar 1 oz., Oil 10 ozs., Vinegar 6 ozs., Cayenne to taste. Method. — Place the yolks in a basin, mix sugar, salt, pepper, mustard, and cayenne with them, work well with a wooden spoon, then gradually work in all the oil, and lastly the vinegar. This may be bottled and kept for use. SALADS AND SAVOURIES. IOI Salab /HM£ture (jftencb). Ingredients. — i tablespoonful of Vinegar to three table- spoonsful of Oil, Pepper and Salt. Method. — Put the vinegar first, and stir in the salt and pepper, and then add the oil and mix thoroughly. Cbicfeen Salab. Take small pieces of chicken and lay in the above seasoning for one hour before serving ; then take them out. Break up some salad and mix it well in the same seasoning in a basin. When serving, arrange salad and chicken on a dish, pour some mayonnaise sauce over, and decorate with some hard-boiled eggs. j£qq anb beetroot Salab. Hard-boiled eggs and beetroot, both cut in round thin slices and arranged alternately on a dish with the French salad mixture poured over makes a nice winter salad, or tomato may be used instead of the beetroot. Xobster Salab. Season the lobster the same as the chicken for one hour, but not longer, before serving, as the lobster would get tough. Arrange on a dish with the salad, pour some mayonnaise sauce over, and decorate with 102 SALADS AND SAVOURIES. hearts of lettuce, and a little lobster coral sprinkled over the sauce. Pour a little aspic jelly on the dish when using silver ones, and let it set, then the salad mixture will not tarnish it. Portuguese Salat*. Set a border mould with clear aspic jelly, and in it first a decoration of lobster coral. Let that set ; then add a layer of hard-boiled yolk of egg, passed through a sieve. Then, when that is set, put in pieces of lobster, caviare, truffle, capers, and anchovies filleted. When set, turn out and fill the centre with small salad, and some finely-chopped aspic jelly round the dish. TTomato Salat*. Ingredients. — Tomatoes, Chervil and Tarragon. Method. — Peel the tomatoes and cut them in slices with a very sharp knife. Arrange them in rows on a dish and pour the French salad mixture over. Sprinkle some finely-chopped tarragon and chervil on the top. Mutter Salat*. Cold boiled potatoes, beetroot, onion, carrot, parsnip, etc., cut in thin slices, with any kind of cold meat cut in thin slices the same size as the vegetables. Arrange SALADS AND SAVOURIES. 103 alternately on a dish, and pour some salad dressing

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