Sharp Salad
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 56. The excerpt below is the record exactly as published.
sharp salad and mixed pickles. t Kabobs. (Grilled Mutton.) Cut nice small fillets of mutton, rubbed well with aromatics ; grill them on the spit, and serve with peas or beans, cooked in well-flavoured stock, and finished with a piece of butter and yolk of eggs. Serve also with pickles and sharp salad. Elmek Kataif. (Sweet Pastry.) Prepare one pound of puff paste of six turns ; put it in a cold place for a few minutes, then roll it out to a quarter of an inch thickness. Cut with a sharp knife into pieces of rectangular shapes, about four inches long and two inches broad, which cut again into halves across from one corner to the other ; mark with the point of a knife in lines conveying to the square corner, so as to resemble a fan. Butter a baking tin, lay the pieces of paste on their sides on it, leaving a small space between them, and bake in a very quick oven. Arrange them on a hot dish, dust over with castor sugar, and pour over a well-sweetened puree of oranges mixed with curdled milk. BANQUETS OF THE NATIONS Turlu. (Stewed Vegetables.) Cut a small raw carrot into large dice, put it into boiling salted water, and cook for a few minutes ; do the same with a raw turnip, cooking each separately. Drain and place them in a pan with half a gill each of cooked peas and French beans cut in half- inch lengths, two tablespoonfuls of cooked flageolets, and a small piece of cauliflower. Moisten with half a pint of bechamel sauce, and season with half pinch each of salt and pepper, and a point of garlic. Let simmer till all the sauce is taken up, and then serve with sharp salad and mixed pickles. Sharp Salad. Take a. suitable quantity of burnet, chervil, tarragon, celery, with two leaves of balm, two finely minced shallots and green chillies, and mix with a few capers ; make a dressing of two tablespoonfuls of oil, a little salt, and a tablespoonful of vinegar, with a good dash of cayenne, and the juice of a lemon
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