Salsify Salad I

Ingredients

• a lbs. salsify
• gill vinegar.
• 4 tablespoonsful oil.
• I tablespoonful chopped parsley.
• I tablespoonful stock.
• A pinch of pepper
• and salt.

Method

1. 1

   Scrape the salsify roots, throwing them into flour and water, as each is scraped, to preserve the colour.

2. 2

   Then break into pieces about 1 inch long, boil till tender, drain on a sieve and mix with a dressing composed of the above ingredients.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 66. The excerpt below is the record exactly as published.

a lbs. salsify. \ gill vinegar. 4 tablespoonsful oil. I tablespoonful chopped parsley. I tablespoonful stock. A pinch of pepper and salt. Salads. 1 53 Scrape the salsify roots, throwing them into flour and water, as each is scraped, to preserve the colour. Then break into pieces about \ inch long, boil till tender, drain on a sieve and mix with a dressing composed of the above ingredients. Salsify Salad. — II. Prepare the salsify roots as in preceding recipe and mix with Mayonnaise Dressing No. I, adding a littl chopped parsley. Tomaten-Salat.— I. (Tomato Salad. — I.) i^ lb. tomatoes. I onion. 2 tablespoonsful oil. A pinch of salt. 3 „ vinegar. ,, „ pepper Skin the tomatoes, cut them into slices with a very sharp knife and remove the seeds. Dust over each slice with salt and pepper, and sprinkle with 3 or 4 drops of oil. Then pour over the vinegar. Boil up an onion in a little Tarragon vinegar and pour the latter over the salad. Tomato Salad. — II. Prepare the tomatoes as described. Lay each slice separately in the dish, pouring over a little of the Remoulade Dressing No. Ill, from which the Sardellen have been omitted. Meerpettig-Salat mit Aepfeln. (Horseradish and Apple Salad.) \ lb. horseradish. I tablespoonful oil. I gill vinegar. 1 lb. apples. 2 oz. sugar. Pepper. Wash the horseradish well, j?>^te it and mix it at once with the sugar and vinegar. Peel and slice the apples. 1 54 Saiaie. them over with oil and pepper^ and mix well with the horseradish* This is a suitable salad with boiled fresh beef. Ipfel-Salat. (Apple Salad.) Peel and slice the apples and let them stand for a time in a mixture of oil, lemon juice and sugar. Cut some onions in slices, bring them to the boil in weak vinegar and water, and, when cold, mix with the apples. Vinegar to taste may be added. Apfel-Salat mit Hering oder Sardellen. (Apple Salad wtth Herrings or Saroellbn.) 1 lb. apples. 2 hard-boiled eggs. f teaspoonful chopped onion. f gill vinegar. 4 oz. chopped Sardellen or pickled herrings. 4 tablespoonsful salad oil. I teaspoonful capers. Sugar to taste. Soak the herrings or Sardellen, then chop them finely and mix with the oil, vinegar, hard-boiled tggs (chopped finely) and the capers. Add the apples, cut into tiny dice, flavour with pepper and sugar, and mix all thoroughly. Herings-Salat mit saiiper Sahne. (Herring Salad with Sour Cream.) 4 pickled herrings. i lb. boiled potatoes. I teaspoonful chopped onion. I ,, sugar. Lemon juice to taste. } pint thick sour cream. i lb. apples. i lb. pickled cucumbers. 4 tablespoonsful vinegar. A good pinch of pepper. I tablespoonful chopped parsley. Soak the herrings several hours, then cut them into slices, as well as the potatoes, cucumbers and apples. Saiads. 155 Beat the cream well with the vinegar, lemon juice^ parslevt onioni pepper and sugar, and mix thoroughly with the cut-up salad ingredients. Garnish with parsley and radishes. Hepings-Salat. (Herring Salad.) 4 pickled herrings. I lb. pickled cucumbers. I lb. apples. A pinch of pepper

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