Sydney Smith's Salad Dressing

Ingredients

• the pounded yellow of two hard-boil’d eggs
• Two boil'd potatoes
• Of mordant mustard add a single spoon
• a double quantity of salt
• Four times the spoon with oil
• twice with vinegar
• A magic soupijon of anchovy sauce

Method

1. 1

   Pound the yolks of two hard-boiled eggs and two boiled potatoes through a sieve.

2. 2

   Add finely chopped onion, mustard, and salt.

3. 3

   Mix in four spoons of oil and two spoons of vinegar.

4. 4

   Finally, add anchovy sauce and mix well.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 259. The excerpt below is the record exactly as published.

The pounded yellow of two hard-boil’d eggs ; Two boil'd potatoes, pass’d through kitchen sieve, Smoothness and Softness to the Salad give. Let onion atoms lurk within the bowl, And, half-suspected, animate the whole. Of mordant mustard add a single spoon, Distrust the condiment that bites so soon. And deem it not, thou man of herbs, a fault To add a double quantity of salt. SALADS .175 Four times the spoon with oil from Lucca brown, And twice with vinegar procured from town. Then, lastly, o’er the flavour’d compound toss A magic soupijon of anchovy sauce

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