Winter Salad

Ingredients

• Cut some cold boiled or baked beet-root
• and a boiled onion in thin slices
• add the inside part of two roots of celery cut in small pieces
• and some scraped horse-radish
• To two table-spoonfuls of cream
• add one of fine oil
• one of brown sugar
• one of salt
• one of mixed mustard
• one table-spoonful of Worcestershire sauce
• two of vinegar
• half a salt-spoonful of white pepper
• and a very little Cayenne

Method

1. 1

   Cut some cold boiled or baked beet-root and a boiled onion in thin slices; add the inside part of two roots of celery cut in small pieces, and some scraped horse-radish.

2. 2

   To two tablespoonfuls of cream, add one of fine oil, one teaspoonful of brown sugar, one of salt, one of mixed mustard, one tablespoonful of Worcestershire sauce, two of vinegar, half a salt-spoonful of white pepper, and a very little Cayenne, and when well incorporated, mix with the salad.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 71. The excerpt below is the record exactly as published.

Winter Salad. Cut some cold boiled or baked beet-root, and a boiled onion in thin slices ; add the inside part of two roots of celery cut in small pieces, and some scraped horse-radish. To two table- spoonfuls of cream, add one of fine oil, one tea-spoonful of brown sugar, one of salt, one of mixed mustard, one table- spoonful of Worcestershire sauce, two of vinegar, half a salt- spoonful of white pepper, and a very little Cayenne

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