Winter Salad

Ingredients

• Two large potatoes
• a single spoon of mordant mustard
• a double quantity of salt
• Three times the spoon with oil of Lucca
• once with vinegar procured from town
• the pounded yellow of two well-boiled eggs
• a magic teaspoon of anchovy sauce
• onion's atoms

Method

1. 1

   Pass the potatoes through a kitchen sieve.

2. 2

   Add mustard, salt, oil, vinegar, and the pounded yolks of boiled eggs.

3. 3

   Mix in finely chopped onion and finish with anchovy sauce.

Nutrition per serving

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 21. The excerpt below is the record exactly as published.

Winter Salad," originally written in an album at Castle Howard. All my readers may not have read this famous formida, so I o^ive it : — 24 THE TIIOBOUGH GOOD COOK. "Two large potatoes, passed through kitchen sieve, Unwonted softness to the sah^d give. Of niordant mustard add a single spoon — Distrust the condiment which bites too 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's atoms lurk within the bowl, And, scarce suspected, animate the whole. And lastly, on the flavoured componnd toss A magic teaspoon of anchovy sauce

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