The Poet's Receipt for Salad

Ingredients

• Two large potatoes
• a teaspoonful of mustard
• two teaspoonsful of salt
• one of essence of anchovy
• about a quarter of a teaspoonful of very finely-chopped onions
• three tablespoonsful of oil
• one of vinegar
• the yolks of two eggs, hard boiled

Method

1. 1

   Pass the potatoes through a sieve.

2. 2

   Mix in mustard, salt, anchovy essence, chopped onions, oil, vinegar, and the yolks of the eggs.

3. 3

   Stir thoroughly before serving.

Nutrition per serving

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 142. The excerpt below is the record exactly as published.

THE POET’S RECEIPT FOR SALAD.* u Two large potatoes, passed through kitchen sieve Unwonted softness to the salad give ; Of mordent mustard*, add a single spoon, Distrust the condiment which bites so soon ; But deem it not, thou man of herbs, a fault, To add a double quantity of salt ; Three times the spoon with oil of Lucca crown, And once with vinegar, procured from town ; True flavour needs it, and your poet begs The pounded yellow of two well- boiled eggs ; Let onion atoms lurk within the bowl, And, scarce suspected, animate the whole ; And lastly, in the flavoured compound toss A magic teaspoon of anchovy sauce : Then, though green turtle fail, though venison ’s tough, And ham and turkey are not boiled enough, Serenely full, the epicure may say — Fate cannot harm me, — I have dined to-day:” Two well-boiled potatoes, passed through a sieve ; a teaspoonful of mustard; two teaspoonsful of salt; one of essence of anchovy; about a quarter of a teaspoonful of very finely-chopped onions, well bruised into the mixture ; three tablespoonsful of oil ; one of vinegar ; the yolks of two eggs, hard boiled

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