Suedoise Salad

Ingredients

• two ounces of cooked beef-tongue
• two cooked potatoes
• half a peeled apple
• half a cooked beet-root
• half a cooked carrot
• the fillets of a boned herring cut in small pieces
• half a pinch of salt
• half a pinch of pepper
• a teaspoonful of diluted mustard
• one tablespoonful of vinegar
• one and a half tablespoonfuls of oil

Method

1. 1

   Cut beef-tongue, potatoes, apple, beet-root, and carrot into small pieces.

2. 2

   Place in a bowl with herring fillets, season with salt, pepper, mustard, vinegar, and oil.

3. 3

   Mix well and serve in a salad-bowl, garnished with parsley.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 257. The excerpt below is the record exactly as published.

Suedoise Salad.— Cut two ounces of cooked beef-tongue into small pieces; cut two cooked potatoes the same; also half a peeled apple, half a cooked beet-root, and half a cooked carrot. Place these in a bowl, adding the fillets of a boned herring cut in small pieces, and season with half a pinch each of salt and pepper, a teaspoonful of diluted mustard, one tablespoonful of vinegar, and one and a half tablespoonfuls of oil. Mix all well together, then transfer to a serving salad-bowl, sprinkle over a pinch of chopped parsley, and serve. 316 THE TABLE. 1070. Tomato Salad, French Dressing.— Take six fine, firm, red toma- toes; wipe them neatly, and plunge them into boiling water for one min- ute; drain in a cloth, remove the skins, pare off the stem side, let get cool, and then cut them into very thin slices; or, if preferred, into quarters, keeping them in a bowl, so that the juice be not wasted. Season with a pinch of salt, half a pinch of pepper, a wooden salad-spoonful of vinegar, and the same quantity of oil. Mix thoroughly together, and serve as cold as possible. A teaspoonful of chopped chives may be added, if desired, which will give a delicious flavor. 1071. Tomato Salad, Mayonnaise Dressing.— Prepare six tomatoes, the same as for the above (No. 1070), and when sliced, or quartered, in the salad-bowl, season with a pinch of salt, half a pinch of pepper, and two good tablespoonfuls of mayonnaise dressing (No. 206); mix well, and serve very cold. 1072. Watercress Salad. — Procure three bunches of sound, fresh watercress ; clean, and pare off the stalks, wash well, then dry in a cloth, place it in a salad-bowl, seasoning with half a pinch of salt

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