Salad Sauce
From Cassell's dictionary of cookery, 1892
Serves 6
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1648. The excerpt below is the record exactly as published.
salad sauce, garnish the dish with tufts of celery, and then serve. Salad, Roman. — The Romans used salad, and made it in this way : — Cultivated endive was cut small after careful washing and drain- ing, then gravy and oil were poured over it ; finely-minced onions were strewed over the whole, then a little vinegar and honey were added, and the salad was sent to table. Salad Sandwiches. — Prepare the bread in the usual way, and have ready some mustard and cress, watercress, all well washed and dried; put them into a bowl with mayonnaise sauce, and when ready for serving, spread the salad neatly between the bread. Salad Sandwiches (another way). — Take some thin slices of bread. Butter these slightly, and just before they are to be used lay between two of them a little salad, washed, dried, and tossed lightly in mayonnaise sauce. Press the sandwiches closely together, cut them into small neat pieces, and serve. Salad Sauce. — Take the yolks of two eggs boiled hard, a dessert-spoonful of grated Par- mesan cheese, a little made mustard, a dessert- spoonful of tarragon vinegar, and a large spoonful of ketchup. When well incorporated, add four spoonfuls of salad oil and one spoon- ful of elder vinegar
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