Winter Salad

Ingredients

• 1 medium-sized beet-root or carrot (cooked and sliced).
• 3 strips celery.
• 3 small potatoes (cooked and sliced or passed through a sieve).
• 1 bunch water-cress when obtainable.
• 1 tablespoonful onion or parsley, chopped finely.
• 1 hard-boiled egg.
• 2 tablespoonfuls pure olive oil.
• 1 tablespoonful tarragon or plain vinegar.
• \ teaspoonful made mustard,
• \ „ sugar.
• \ „ salt.
• A little pepper.

Method

1. 1

   Peel the beet-root after cooking (care should be taken not to pierce the skin before cooking, or it will lose its colour).

2. 2

   Wash, dry, and slice the celery.

3. 3

   Wash and dry the cress lightly; separate it into sprigs, cutting off the thick stalks.

4. 4

   Mix carefully all the vegetables (except the onion and parsley) in the centre of a dish or bowl.

5. 5

   Sauce: Separate the white from the yolk of the egg and chop the white finely.

6. 6

   Rub the yolk, sugar, salt, pepper and mustard smoothly together with a wooden spoon, stir in the oil and vinegar gradually, and add the onion or parsley.

7. 7

   Pour this over the salad and sprinkle the chopped white of egg on the top.

8. 8

   Almost any vegetable may be used in a winter salad.

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 33. The excerpt below is the record exactly as published.

WINTER SALAD. Ingredients : — 1 medium-sized beet-root or carrot (cooked and sliced). 3 strips celery. 3 small potatoes (cooked and sliced or passed through a sieve). 1 bunch water-cress when obtainable. 1 tablespoonful onion or parsley, chopped finely. 1 hard-boiled egg. 2 tablespoonfuls pure olive oil. 1 tablespoonful tarragon or plain vinegar. \ teaspoonful made mustard, i „ sugar. \ „ salt. A little pepper.

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