Saxon Salad
From Cassell's dictionary of cookery, 1892
Serves 2
This salad is also known as Sardonic Salad.
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 1736. The excerpt below is the record exactly as published.
Saxon Salad (sometimes called Sardonic Salad). — Take two Dutch herrings, soak them in water, boil, cut them first into thin slices and then into narrow strips. Cut up cold meat in the same way, also some soirr juicy apples, and a little pickled beetroot. Mix well, and season with pepper and a small onion minced very fine. Moisten the salad with oil, vinegar, and milk or cream
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