Winter Salad

Ingredients

• 1 medium sized Beet-root or Carrot (cooked and sliced)
• 3 sticks Celery
• 3 small Potatoes (cooked and sliced or passed through a sieve)
• 1 bunch Water Cress when obtainable
• 1 table-spoonful Onion or Parsley chopped very fine
• 1 hard-boiled Egg
• 2 table-spoonfuls pure Olive Oil
• 1 table-spoonful of Tarragon or plain Vinegar
• 2 teaspoonful made Mustard
• i teaspoonful Sugar
• £ teaspoonful Salt
• 1 pinch Pepper

Method

1. 1

   Peel the beet-root after cooking.

2. 2

   Care should be taken not to pierce the skin before cooking, or it will lose its colour.

3. 3

   Wash, dry, and slice the celery.

4. 4

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

5. 5

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

6. 6

   For the sauce: Take the white from the yolk of the egg, and chop the yolk small.

7. 7

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

8. 8

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

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 25. The excerpt below is the record exactly as published.

WINTER SALAD. Ingredients : — 1 medium sized Beet-root or Carrot (cooked and sliced). 3 sticks Celery. 3 small Potatoes (cooked and sliced or passed through a sieve). 1 bunch Water Cress when obtainable. 1 table-spoonful Onion or Parsley chopped very fine. 1 hard-boiled Egg. 2 table-spoonfuls pure Olive Oil. 1 table-spoonful of Tarragon or plain Vinegar. 2 teaspoonful made Mustard. i teaspoonful Sugar. £ teaspoonful Salt. 1 pinch Pepper

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