Salad, Every-day

Ingredients

• one or two lettuces
• a salt-spoonful of salt
• half a salt-spoonful of pepper
• a mustard-spoonful of mixed mustard
• a table-spoonful of good vinegar
• a dessert-spoonful of tarragon vinegar

Method

1. 1

   Wash and dry the lettuce thoroughly.

2. 2

   Shred it and rub the salad bowl with garlic or onion.

3. 3

   Mix salt, pepper, and mustard, sprinkle over the salad, and add oil and vinegar just before serving.

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 1644. The excerpt below is the record exactly as published.

Salad, Every-day.— In warm weather cold meat sent to table with a good salad, and a little cucumber or pickle, often proves more acceptable than the most expensive joint if served hot. To make the salad, wash one or two lettuces, throw away the outer and decayed leaves, and wash the others, handling them as lightly as possible. Drain them, and dry them perfectly, first by shaking them in a colander or salad-basket, and afterwards by shaking them in a napkin held loosely by the four corners. When the napkin has absorbed all the moisture, shi-ed the lettuce — with a silver knife if possible. Rub the salad-bowl three or four times across with a clove of garlic, or with a slice of onion, and put in the shred lettuce. Mi.x thoroughly in the salad-spoon a salt-spoonful of salt, half a salt-spoonful of pepper, and a mustard-spoonful of mixed muStard. Sprinkle the seasoning over the salad, and work it well in. Pour upon it as much lucca oil as will cover it, and work this in; then add a table-spoonful of good vine- gar and, if it can be had, a dessert-spoonful of tarragon vinegar

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