Vegetable Salad

Ingredients

• Carrots
• Peas
• Turnips
• Asparagus
• French Beans
• Ravigote

Method

1. 1

   Boil separately equal weights of the vegetables.

2. 2

   Dry them in a clean cloth.

3. 3

   When cold, cut them into dice.

4. 4

   Arrange them on a dish, placing the French beans at the bottom and in the centre, and arrange the other vegetables around in narrow rows.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 126. The excerpt below is the record exactly as published.

Vegetable Salad. 287 VEGETABLE SALAD. Ingredients. Carrots. Peas. Turnips. Asparagus. French Beans. Ravigote

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