Salad Mixture

Ingredients

• a couple of eggs
• a table-spoonful of water or fine double cream
• two table-spoonfuls of oil or melted butter
• a tea-spoonful of salt or powdered lump sugar
• the same of made mustard
• three table-spoonfuls of vinegar
• the white of the egg

Method

1. 1

   Boil a couple of eggs for twelve minutes, then place them in cold water.

2. 2

   Rub the yolks through a sieve and mix with a tablespoon of water or cream.

3. 3

   Add oil or melted butter, salt, and mustard gradually.

4. 4

   Finally, incorporate vinegar and garnish with the chopped white of the egg.

5. 5

   Do not stir until ready to eat.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1647. The excerpt below is the record exactly as published.

Salad Mixture.— Endeavour to have your salad herbs as fresh as possible; if you suspect they are not " morning gathered,'' they will be much refreshed b}' lying an hour or two in spring- water ; then carefully wash and pick them, and trim oft' all the worm-eaten, slimy, cankered, dry leaves ; and, after washing, kt them remain a while in the colander to di-ain ; lastly, swing them gently in a clean napkin. "WTien properly picked and cut, arrange them in the salad dish, mix the sauce in a soup plate, and put it into an ingredient bottle, or pour it down the side of the salad dish, and don't stir it up tiU the mouths are ready for it. If the herbs be young, fresh gathered, trimmed neatlj', and drained dry, and the sauce-maker ponders jjatiently over the following directions, he cannot fail obtaining the fame of being a very accomplished salad-dresser : — Boil a couple of eggs for twelve minutes, and put them in a basin of cold water for a few minutes — the yolks must be quite cold and hard, or they will not incorporate with the ingredients. Hub them through a sieve with a wooden spoon, and mix them with a table-spoonful of water oi- fine double cream, then add two table-spoonfuls of oil or melted butter ; when these are well mixed, add, by degrees, a tea-spoonful of salt or powdered lump sugar, and the same of made mustard ; when these are smoothly united, add very gradually three table-spoonfuls of vinegar, rub it with the other ingredients till thoroughly incorporated with them ; cut up the white of the egg

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