Winter Salad

Ingredients

• A small head of celery
• 1 pickled beetroot (well boiled)
• 3 or 4 cold potatoes
• pepper
• salt
• dressing (No. 1554)

Method

1. 1

   Peel and slice potatoes and beetroot, wash and shred celery.

2. 2

   Layer ingredients in a bowl, season, pour dressing over, and mix well when required.

Nutrition per serving

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 416. The excerpt below is the record exactly as published.

dressing (No. 1554), and mix thoroughly. Batavia can be used in place of endive. Finely shredded celery, sprigs of watercresses or small cress may be mixed with this salad if liked. 1514. Salade de Chicoree au Lard ( Endive Salad with Bacon). — 1 head white endive, 4 thin slices of streaky bacon, salt and pepper to taste, 2 tablespoonfuls French wine vinegar. Pick, wrash, and rinse the endive, using only the white (bleached) leaves. Divide them into short pieces and place them in a cloth to thoroughly drain them. Remove 'the rind from the bacon, cut the latter into shreds, and fry a golden brown in a frying or omelette pan (they must be tossed over the fire till of a rich light brown colour). Drain the cooked bacon on a sieve or on paper to free it from the liquid fat. Now mix with the endive, adding the needful quantity of salt and pepper, also the vinegar. Mix the whole thoroughly, wipe the side of the salad bowl, and serve. 1515. Salade d la Jardiniere (Mixed Vegetable Salad). — Have ready the following ingredients : — 1 small or ( a large cooked cauliflower, 1 small cooked and pickled beetroot, 2 to 8 cooked patatoes ( not mealy), 1 small pickled cucumber, ‘l firm tomatoes, 1 crisp lettuce or endive, ^ pint mayonnaise dressing (No. 277). Divide the cauliflower into very small portions, cut the beetroot into shreds and the potatoes into small strips, slice the cucumber and the tomatoes. Range all these ingredients in layers in a salad bowl ; season each layer slightly with salt and pepper, and pour a little salad dressing (mayonnaise) over all ; pile up the contents of the bowl, and arrange a neat border of lettuce or endive, previously washed and drained, round the prepared pickled salad. SALADES (SALADS) 489 Toss all carefully the moment it is required for serving. 1516. Salade d la Demidoff . — 8 to 10 new kidney potatoes scraped and cooked in salted water, 2 large truffles, 3 young spring carrots, 2 young spring turnips, 1 lettuce {cabbage), salt, pepper,- a dessertspoonful of finely chopped herbs, salad oil, French wine vinegar. Drain and cool the potatoes, cut them into slices, and put in a basin. Cook the truffles in a little Marsala wine, drain, cool, and slice also ; mix these with the potatoes, adding a little chopped herbs (parsley, tarragon, and chervil), salt, pepper, and about a tablespoonful of oil and the same quantity of vinegar. Scrape the carrots, peel the turnips, and cook them separately in salted water, then drain, cool, and cut into slices ; season these with salt, pepper, oil, vinegar, and chopped herbs, and arrange a neat border in a salad bowl : put the prepared potatoes and truffle salad in the centre. Garnish with lettuce leaves, previously dressed, and send to table. 1517. Winter Salad. — A small head of celery, i pickled beetroot {well boiled), 3 or 4 cold potatoes, pepper and salt

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