# Mrs. Beeton's Book of Household Management/Chapter XXXV

Salads.—Although lettuce frequently forms the foundation of salads composed of raw materials, there are few vegetables and edible plants that may not be used for the purpose. The long list of those generally regarded as most appropriate includes artichokes, asparagus, beetroot, carrots, cauliflower, cresses, cucumbers, endive, French beans, lentils, lettuce, onions, potatoes, radishes, salsify, spinach, tomatoes, walnuts, and many other products. On the Continent, a variety of tempting salads are prepared from cold cooked vegetables, which in England are rarely utilized in this manner, but a typical French salad is composed entirely of one vegetable, for the cooks of that nation will on no account mix any two vegetables or salad plants. By these means, the characteristic delicate flavour of choice vegetables is preserved; hence the superiority of salads prepared by them. As compounding salads is regarded as an art that only a few specially gifted excel in, ordinary cooks cannot be expected to attain perfection in this respect, but careful attention to a few simple details should enable them to prepare at least a palatable dish. To ensure success, it is absolutely necessary that the plants and vegetables employed should be young, freshly gathered, and crisp. If stale and limp, they may be freshened by immersion in cold water for a time, otherwise it is better to simply wash them thoroughly. Probably the point upon which perfection largely depends is the more or less complete removal of moisture after washing. When a salad basket is not available, the materials should be well drained and shaken in a colander, and afterwards in a clean dry cloth held by the corners, and shaken lightly until the salad is dry. Lettuce should always be torn into shreds, not cut with a knife; and it is a good plan to pour the salad dressing into the bottom of the bowl, lay the vegetables upon it, and mix vigorously at the moment of serving. Salads afford considerable scope for the exercise of individual taste and inventive faculty, and whatever their composition, they should always look cool, inviting, and dainty.
​The term Sandwich was originally applied to slices of meat placed between bread and butter, but it has now a much wider meaning, for it is used to describe an endless number of pounded and shredded preparations, the varieties being multiplied by the addition of savoury butters, sauces, and condiments unknown in the eighteenth century when sandwiches were first introduced. The old comparatively substantial form still accompanies the sportsman and traveller, but those intended for "afternoon tea" are dainty trifles, pleasing the eye and palate, but too flimsy to allay hunger where it exists.
To have sandwiches in perfection the bread should not be more than one day old, and sandwich loaves should be provided when a large number have to be prepared, or large French rolls, when rolled sandwiches are preferred. Creamed butter, No. 2465, is more easily spread than ordinary butter, but when the latter is used it should first be beaten to a cream. Savoury anchovy, lobster, prawn, and shrimp butters may be usefully employed to give piquancy and variety to other substances; they are also used alone in the preparation of rolled sandwiches, which consist of single slices of bread and butter, spread with some prepared substance, and then lightly rolled.
Sandwiches for afternoon tea or any occasion where they will come in contact with gloved fingers, should be left perfectly plain on the outside, but when they may be eaten with a fork, some pretty effects may be produced by decorating them with variously-coloured chaud-froid sauces. Or they may be decorated with cold aspic jelly, and garnished with lobster coral, Krona pepper, parsley, hard-boiled egg, etc.
Salads
2356.—AMERICAN SALAD. (Fr.—Salade à l'Americaine.)
Ingredients.—1 white cabbage very finely shredded, 2 ozs. of butter, 1 gill of vinegar, 1 teaspoonful of sugar, 1 teaspoonful of salt, pepper to taste, ¼ of a pint of sour cream.
Method.—Bring the butter, vinegar, sugar, salt and pepper just to boiling point, pour it over the cabbage, and, when quite cold, stir in the cream, and serve. Or, moisten the cabbage with salad dressing, and serve directly.
2357.—ANCHOVY SALAD. (Fr.—Salade d'Anchois.) (See Spanish Sardine Salad, No. 2418.)
Substitute anchovies for sardines.
​2358.—APPLE AND CUCUMBER SALAD. (Fr.—Salade de Pommes et Concombres.)
Ingredients.—Equal quantities of sliced apples and cucumber, lemon-juice, salt and pepper, whipped cream.
Method.—Season the apples and cucumber with salt and pepper, and sprinkle with lemon-juice. Stir in a little whipped cream, and serve piled in a salad-bowl.
2359.—ARTICHOKE SALAD. (Fr.—Salade d'Artichauts.)
Ingredients.—Cooked globe artichokes, vinaigrette sauce No. 2450.
Method.—Let the artichokes become quite cold, then serve in a salad-bowl or dish, and hand the sauce separately.
2360.—ASPARAGUS AND CAULIFLOWER SALAD. (Fr.—Salade d'Asperges et Choufleur).
Ingredients.—50 cooked asparagus points, 1 cauliflower cooked, mayonnaise or other salad dressing (see recipes for same).
Method.—Divide the cauliflower into small sprays, and mix with them the asparagus points. When quite cold, toss them lightly in a little salad dressing, and serve.
2361.—ASPARAGUS SALAD. (Fr.—Salade d'Asperges.)
Ingredients.—50 heads of cooked asparagus, mayonnaise, vinaigrette, or some salad sauce (see recipes for same).
Method.—Let the asparagus remain on ice for 2 or 3 hours, then coat the tips with sauce, dish up neatly and serve.
2362.—ASPIC MAYONNAISE. (Fr.—Mayonnaise d' Aspic.)
Ingredients.—½ a pint of aspic jelly, ¼ of a pint of stiff mayonnaise sauce.
Method.—Dissolve the aspic, let it become quite cold, then stir in the mayonnaise, and use as directed.
2363.—BACON SALAD. (See Potato Salad, No. 2406.)
2364.—BEETROOT AND ONION SALAD. (See Onion Salad, No. 2403.)
Use one part of thinly sliced onion and two parts of sliced and pickled beetroot.
​2365.—BEETROOT SALAD. (Fr.—Salade de Betterave.)
Arrange stamped-out or plain slices of beetroot overlapping each other closely, moisten with salad dressing (see recipes for same), and serve garnished with shredded celery, or tufts of finely scraped horseradish.
2366.—BRUSSELS SPROUTS SALAD. (Fr.—Salade de Choux de Bruxelles.)
Ingredients.—Cooked Brussels sprouts, salad dressing No. 2444, beetroot.
Method.—Toss the sprouts lightly in a little salad dressing, pile in a salad-bowl, and decorate with beetroot.
2367.—CARDON SALAD. (See Celery Salad, No. 2369.)
2368.—CAULIFLOWER SALAD. (Fr.—Salade de Choufleur.)
Ingredients.—Cooked cauliflower, salad dressing (see recipes for same).
Method.—When cold, break the cauliflower into sprays, toss these lightly in salad dressing, and serve garnished with cress and beetroot.
2369.—CELERY AND CUCUMBER SALAD. (Fr.—Salade de Concombre et Céléri.)
Ingredients.—1 head of celery, 1 cucumber, 2 or 3 bunches of small red radishes, ½ a teaspoonful of finely-chopped gherkin, ½ a teaspoonful of finely-chopped parsley, 2 hard-boiled eggs, mayonnaise sauce, or salad dressing (see recipes for same), salt and pepper.
Method.—Use only the white part of the celery; trim and wash it, shred lengthwise into fine strips, let it remain in cold water for about ½ an hour, then drain and dry thoroughly. Peel the cucumber thinly, cut it across into 1½ inch lengths, and shred them in the same way as the celery. Mix the salad dressing, celery, cucumber, and a seasoning of salt and pepper thoroughly together, heap it up in the bowl, surround the base with the radishes, garnish with slices of hard-boiled egg, sprinkle over the gherkin and parsley, and serve.
Radish (Fr. rave).—This is the common name given to the root of the Raphanus sativus, one of the varieties of cultivated horseradish. There are red and white radishes; and the French have also violet and black varieties of which the black are the larger. Radishes are composed of nearly the same constituents as turnips, that is to say, mostly fibre and nitrogen; and, being generally eaten raw, it is on the last of these that their flavour depends.
​2370.—CELERY AND NUT SALAD. (See Walnut and Celery Mayonnaise, No. 2435.)
2371.—CELERY AND TRUFFLE SALAD. (Fr.—Salade de Céléri et Truffes.)
Trim the white part of 1 or 2 heads of celery with its root, and wash thoroughly. Cut it into very fine shreds, and put these into cold water with the juice of a lemon to soak. Slice and cut into shreds 3 or 4 large truffles. Drain the celery, and mix with the truffles. To this add a tablespoonful of Madeira wine, and dress neatly on a glass dish or in a salad bowl. Coat with mayonnaise sauce, decorate to taste, and serve.
2372.—CHICKEN SALAD. (Fr.—Salade de Volaille.)
Ingredients.—1 boiled chicken, 2 heads of lettuce, 2 strips of white celery, 2 hard boiled eggs, 12 stoned olives, 1 tablespoonful of capers, 1 tablespoonful of strips of gherkin, 1 gill of mayonnaise sauce, 1 tablespoonful of tarragon vinegar.
Method.—Remove the bones, and cut the flesh into small neat pieces. Wash the lettuce and dry it thoroughly; wash the celery and cut it into dice. Mix the chicken, celery, and lettuce together in a basin, add the vinegar, and season with salt and pepper. Transfer to a salad bowl, pile high in the centre, cover with mayonnaise sauce, garnish with alternate groups of lettuce leaves, quarters of hard-boiled egg, stoned olives, shredded gherkin and capers, and serve.
2373.—CHICORY SALAD. (See Endive Salad, No. 2386.)
2374.—COLD MEAT SALAD, FRENCH STYLE. (Fr.—Salade de Viande à la Française.)
Ingredients.—Cold roast or boiled meat, 4 anchovy fillets, 2 shallots, 2 tablespoonfuls of salad-oil, 1 tablespoonful of wine vinegar, ½ a teaspoonful of finely-chopped parsley, one teaspoonful of French mustard, salt and pepper. For garnishing: finely-shredded pickled gherkins, finely-chopped capers.
Method.—Cut the meat into strips about 2½ inches in length and 1 inch in width. Chop the shallots and fillets of anchovy finely, put them into a basin, add ½ a teaspoonful of parsley, the oil, vinegar and mustard, season with a little salt and pepper, then stir in the slices of meat, cover, and put aside for 2 hours, stirring occasionally. When ready to serve, arrange the salad in a pyramidal form in a salad bowl, garnish with strips of gherkin and chopped capers, and serve.
​2375.—COOKED VEGETABLE SALAD. (See Russian Salad, No. 2409.)
2376.—CRAB SALAD. (See East Indian Salad, No. 2384.)
2377.—CRESS SALAD. (Fr.—Salade au Cresson.)
Ingredients.—Watercress, mustard and cress, 2 hard-boiled eggs, French Orleans vinegar, tarragon vinegar, Provence oil, mignonette pepper, salt.
Method.—Mix together equal quantities of French Orleans vinegar, Provence oil, and tarragon vinegar. Season this with salt and mignonette pepper. Have ready some small cress and watercress, thoroughly washed and trimmed. Drain well, and pour over the prepared dressing. Mix well but lightly, and put into a salad bowl. Garnish with hard-boiled eggs, and serve.
2378.—CUCUMBER SALAD. (Fr.—Salade de Concombre.)
Ingredients.—1 cucumber, ½ a teaspoonful of finely chopped parsley, vinegar, salad-oil, salt and pepper.
Method.—Peel the cucumber thinly, cut it into very thin slices, and them in a salad bowl or dish. Mix 2 parts of salad-oil with 1 part of vinegar, add the parsley, salt and pepper to taste, stir well, and pour over the cucumber.
Cucumber (Fr. concombre).—The cucumber is refreshing, but neither nutritious nor digestible, and should be excluded from the regimen of the delicate. There are various methods of preparing cucumbers. When gathered young, they are called gherkins; these pickled are much used in seasonings.
2379.—CURRY SALAD. (Fr.—Salade de Homard au Kari.)
Ingredients.—1 lobster coarsely flaked, 1 cucumber sliced, 1 teaspoonful of finely chopped shallot, 1 teaspoonful of finely chopped mango chutney, 1 teaspoonful of curry paste, 3 tablespoonfuls of salad-oil, cayenne, shredded lettuce, endive.
Method.—Mix the shallot, chutney, curry paste, a good pinch of cayenne and the oil well together. Add the lobster and cucumber, and, when well mixed, serve on a bed of lettuce, garnished with tufts of endive.
2380.—DANDELION SALAD. (Fr.—Salade de Dent-de-lion.)
Ingredients.—1 pint of young dandelion leaves, oil, vinegar, salt and pepper.
​Method.—Thoroughly pick, wash, drain and dry the leaves, sprinkle over them a little salt and pepper, add 1 dessertspoonful of vinegar and 2 of salad oil, mix well, and serve.
A more palatable salad may be made by mixing equal parts of dandelion and lettuce, or dandelion and beetroot.
2381.—DUCK SALAD. (Fr.—Salade de Canard.)
Ingredients.—½ a cold duck, ½ a head of celery, ½ a bunch of water-cress, 1 cabbage lettuce, 2 thin slices of sour orange (unpeeled), 1 teaspoonful each of chopped olives and parsley, 2 tablespoonfuls of salad-oil, 1 tablespoonful of Orleans vinegar, mayonnaise sauce, salt and pepper.
Method.—Cut the duck into 1-inch dice, wash the celery, trim away the green parts, and cut the white portion into fine strips. Place both duck and celery in a basin, add the oil and vinegar, season with salt and pepper, and let the preparation stand for a while. Cut each slice of orange into 8 sections, trim, wash, and dry the lettuce and watercress, and line a salad bowl with the leaves of the lettuce. Arrange the water-cress and sections of orange on the top of them, cover with a thin layer of mayonnaise sauce, and add the preparation of duck and celery. Spread the surface lightly with mayonnaise sauce, sprinkle over the chopped parsley, and serve.
2382.—DUTCH SALAD. (See Flemish Salad, No. 2389.)
2383.—DUTCH BEETROOT SALAD. (Fr.—Salade de Betteraves à la Hollandaise.)
Ingredients.—Beetroot sliced and stamped out with a fancy cutter, shredded lettuce, cress, hard-boiled eggs, aspic jelly, mayonnaise No. 201.
Method.—Pass the yolks of the eggs through a sieve, chop the white coarsely, and stir them into some stiffly whipped cold liquid aspic jelly. Cover the bottom of a mould with some of this aspic; when cold, add successive layers of beetroot, lettuce and cress, separating each layer with a little aspic jelly. Repeat this until the mould is full. When cold, turn out, mask lightly with mayonnaise, garnish with sliced beetroot and yolk of egg, then serve.
2384.—EAST INDIAN SALAD. (Fr.—Salade à l'Indienne.)
Ingredients.—1 large crab, 1 gill of tarragon vinegar, 1 teaspoonful of chilli vinegar, 1 tablespoonful of salad-oil, 1 anchovy, shredded celery, lettuce, endive, cayenne, salt.
​Method.—Pound the anchovy and crab in a mortar, add the salad-oil, vinegar and seasoning to taste, and serve garnished with celery, lettuce and endive. Another variety of crab salad is made by mixing the prepared crab with shredded lettuce, to which may be added endive, celery, etc.
2385.—EGG SALAD. (Fr.—Salade aux Oeufs.)
Ingredients.—6 hard-boiled eggs, 1 crisp lettuce, a few slices of beetroot, 1 tablespoonful of capers, 1½ teaspoonfuls of chopped parsley, 1 slice of toasted bread, 2 tablespoonfuls of cream, 1 tablespoonful of mayonnaise sauce No. 201.
Method.—Cut the eggs across into rather thick slices; wash, trim, and dry the lettuce thoroughly; whip the cream stiffly, and add it, with a teaspoonful of parsley, to the mayonnaise sauce. Place the round of toast in a salad bowl; upon it arrange a layer of lettuce leaves, then a layer of mayonnaise, cover with slices of egg, and season with salt and pepper. Repeat until the materials are used, piling the centre somewhat high, garnish with the capers, and slices of beetroot, sprinkle on the remainder of the parsley, and serve.
2386.—ENDIVE SALAD. (Fr.—Salade de Chicorée.)
Ingredients.—Endive, cress, shredded celery, boiled beetroot, salad dressing (see recipes for same).
Method.—Separate the endive into tufts, toss these in salad dressing, pile them high in a salad-bowl, and garnish with cress, celery and beetroot.
2387.—ENGLISH SALAD. (Fr.—Salade à l'Anglais.)
Ingredients.—Shredded lettuce, watercress, mustard and cress, sliced radishes, a few spring onions finely sliced, sugar, salt, pepper, equal parts of oil and vinegar, sliced tomatoes.
Method.—Mix together the lettuce, cress, radishes and onions. Add a little sugar and a seasoning of salt and pepper to the oil and vinegar, pour it over the salad, and serve garnished with sliced tomatoes.
2388.—FISH SALAD. (Fr.—Salade de Poisson.)
Ingredients.—Cold fish, mayonnaise sauce, or other salad dressing, lettuce, endive, cress.
Method.—Separate the fish into large flakes, place it alternately with layers of lettuce, etc., in a salad-bowl, covering each lightly with mayonnaise or other salad dressing. Decorate with olives, sliced beetroot, prawns, shrimps, gherkin, or any suitable fish garnish.
​2389.—FLEMISH SALAD. (Fr.—Salade à la Flamande.)
Ingredients.—Equal quantities of cooked Brussels sprouts, boiled potatoes sliced, sprays of boiled cauliflower, sliced beetroot, and chopped apples. To 1 bowl of salad allow 1 small herring separated into small flakes, mayonnaise or other salad dressing (see recipes for same).
Method.—Mix all the ingredients together, add salad dressing to taste, and serve.
2390.—GAME SALAD. (Fr.—Salade de Gibier.)
Ingredients.—The remains of any kind of cold game, 1 hard-boiled egg, 2 lettuces, cayenne, pepper and salt, mayonnaise sauce No. 201, pickled beetroot for garnish.
Method.—Remove the bones, and cut the flesh into dice of medium size. Wash, trim and dry the lettuce, and tear it into shreds. Stamp out some star-shaped pieces of white of egg, chop up the remainder of the egg, and mix it with the meat. Arrange the meat, lettuce, and mayonnaise in alternate layers in a salad bowl, raising the centre in a pyramidal form, and add a sprinkling of salt and pepper to each layer. Cover the surface with a thin layer of mayonnaise sauce, garnish with stars of sliced beetroot and hard-boiled yolk of egg, and serve.
2391.—GERMAN SALAD. (Fr.—Salade à l'Allemande.)
Ingredients.—½ a lb. of cold boiled beef shredded, 1 tablespoonful of finely chopped onion, 1 tablespoonful of coarsely chopped gherkin, 3 tablespoonfuls of pickled red cabbage, ½ a beetroot sliced, 1 boiled potato sliced. For the salad dressing: ¼ of a pint of white wine, ¼ of a pint of salad-oil, 1 tablespoonful of tarragon vinegar. For garnish: 2 hard-boiled eggs.
Method.—Beat the oil, wine and vinegar well together, pour the preparation over the salad mixture, let it remain on ice for 3 or 4 hours, then garnish with sections of egg, and serve.
2392.—GREEN PEA AND BEAN SALAD. (Fr.—Salade de Petits Pois et Haricots Verts.)
Ingredients.—Cooked green peas, cooked French beans, 1 small cooked beetroot, 2 hard-boiled eggs, ½ a teaspoonful of finely-chopped parsley, a clove of garlic, salad dressing No. 2444.
Method.—For this salad preserved peas and beans may be used. When using fresh ones, boil them separately in slightly salted water containing a small piece of soda, drain well, and, when cold, cut the beans into 1 inch lengths. Cut the clove of garlic in two, and rub the inside of the salad bowl with the cut side. Mix the peas and beans ​with 2 or 3 saladspoonfuls of dressing, and a seasoning of salt and pepper, garnish with rings of hard-boiled egg and slices of beetroot, sprinkle the parsley over, and serve.
2393.—HORSERADISH SALAD. (Fr.—Salade de Raifort.)
Ingredients.—Finely scraped horseradish, mayonnaise sauce, cress.
Method.—Moisten the horseradish with mayonnaise, and garnish with cress.
2394.—ITALIAN SALAD. (Fr.—Salade à l'Italienne.)
Ingredients.—Equal parts of ½-inch slices of cooked carrots, turnips, potatoes and beetroot, and a corresponding quantity of Brussels sprouts, French beans, and sprigs of cauliflower, all cooked, Tartare sauce No. 213.
Method.—Mix all well together, moisten with the sauce, and serve.
Note.—This Salad is frequently prepared in an ordinary basin mould, which is masked with Aspic, and afterwards decorated with tomatoes and other vegetables, in the manner shown in the coloured illustrations.
2395.—JAPANESE SALAD. (Fr.—Salade à la Japonaise.)
Ingredients.—3 medium-sized truffles coarsely chopped, 3 medium-sized cold potatoes cut into dice, 18 cooked mussels, 1 teaspoonful of blanched onion finely chopped, 1 teaspoonlul of finely chopped parsley, 12 small fillets of anchovy, small lettuce leaves, ½ a wineglassful of champagne, nutmeg, salt and pepper.
Method.—Mix the truffles, potatoes, a pinch of nutmeg, and a seasoning of salt and pepper together, and add the champagne. Let it stand for 2 hours, then add the mussels, onion and parsley, and serve garnished with little loaves and fillets of anchovy.
2396.—LENTIL SALAD. (Fr.—Salade de Lentilles.)
Ingredients.—1 pint of cooked lentils, ¼ of a pint of shredded celery, 1 tablespoonful of finely chopped cooked onion, salad dressing (see recipes for same).
Method.—Place a little salad dressing in a salad-bowl, put in the lentils, etc., mix well, and garnish with beetroot, cress or radishes.
2397.—LETTUCE SALAD. (Fr.—Salade de Laitue.)
Ingredients.—2 heads of cabbage lettuce, 2 hard-boiled eggs, 3 saladspoonfuls of salad-oil, 1 saladspoonful of tarragon vinegar, ½ a teapoonful of chopped-parsley, salt and pepper.
​Method.—Trim, wash and dry the lettuce thoroughly, tear it into shreds, and place it in a salad bowl. Put about 2 saltspoonfuls of salt and ½ a saltspoonful of pepper into the salad spoon, fill it with tarragon vinegar, stir until the salt is dissolved, then pour the contents of the spoon over the salad. Add the 3 tablespoonfuls of salad-oil, mix the salad thoroughly, place on the top the eggs cut into quarters, sprinkle over the chopped parsley, and serve.
2398.—MACEDOINE SALAD. (See Mixed Vegetable Salad, No. 2400.)
2399.—MILANESE SALAD. (See Italian Salad, No. 2394.)
2400.—MIXED VEGETABLE SALAD. (Fr.—Salade de Légumes à la Jardinière.)
Ingredients.—1 small cooked cauliflower, 1 small cooked beetroot, 1 small cucumber, 2 or 3 firm cooked potatoes, 2 firm tomatoes, 1 crisp lettuce, ⅓ of a pint of mayonnaise sauce or salad dressing (see No. 2449).
Method.—Divide the cauliflower into small sprays, cut the beetroot and potatoes into fine strips, slice the cucumber and tomatoes. Place all these ingredients in layers in a salad bowl, piling somewhat high in the centre, and season each layer with salt and pepper. Pour over the salad dressing, and garnish with a border of lettuce, previously well washed and dried.
2401.—MUSHROOM SALAD. (Fr.—Salade aux Champignons.)
Ingredients.—½ a pint of preserved mushrooms (champignons) sliced, 2 tablespoonfuls of shredded celery, 1 tablespoonful of shredded truffle, lettuce, hard-boiled eggs, sliced beetroot, mayonnaise No. 201.
Method.—Mix together the mushrooms, celery and truffles, stir in a little mayonnaise, and pile the mixture on a bed of lettuce. Garnish with sections of egg and slices of beetroot.
Tarragon (Fr.—estragon).—The leaves of this plant, known to naturalists as Artemisia dracunculus, are much used in France as a flavouring ingredient for salads. From it also is made the vinegar known as tarragon vinegar, which is employed by the French in mixing their mustard. It originally came from Tartary, and does not seed in France.
2402.—OKRA SALAD.
Ingredients.—Okras, endive, shredded lettuce, salad dressing (see recipes for same).
Method.—Boil fresh okras until tender, or, when using tinned ones, turn them into a stewpan, add a little water, bring to the boil, then drain and dry. When cold, quarter the okras, arrange them neatly on a bed of mixed endive and lettuce, pour the salad dressing over, and serve.
​2403.—ONION SALAD. (Fr.—Salade d'Oignons.)
Ingredients.—Large mild onions, finely chopped parsley, pepper and salt, oil, vinegar.
Method.—Peel the onions, cover them with cold water, bring to boiling point, and drain. Let them remain in cold water for 6 or 7 hours, changing the water repeatedly. Slice thinly, season with salt and pepper, moisten slightly with vinegar, and more liberally with oil, sprinkle lightly with parsley, then serve.
2404.—OYSTER AND CELERY SALAD. (Salade de Huîtres.)
Ingredients.—24 oysters, 1 head of celery parboiled and shredded, ½ a small white cabbage parboiled and shredded, mayonnaise sauce No 201, oil, vinegar.
Method.—Blanch the oysters, and let them remain in the water until they lose their flabbiness. When quite cold, mix the celery and cabbage together, moisten slightly with oil and vinegar, and turn the mixture into a salad-bowl. Place the oysters on the top, coat lightly with mayonnaise and serve.
2405.—POLISH SALAD. (Fr.—Salade à la Polonaise.)
Ingredients.—1 lb. of finely shredded game or poultry, 4 hard-boiled eggs, shredded lettuce, endive, oil, vinegar, salt and pepper.
Method.—Season the game or poultry with salt and pepper, and moisten slightly with oil and vinegar. Let it stand for 2 or 3 hours, then arrange neatly on a bed of lettuce, and garnish with tufts of endive. The yolks of the eggs should be passed through a wire sieve and scattered over the salad, and the whites sliced and used as a garnish.
2406.—POTATO SALAD. (Fr.—Salade de Pommes de Terre.)
Ingredients.—1½ lb. of small potatoes, ¼ of a lb. of lean bacon, 1 very small onion finely-chopped, 1 teaspoonful of finely-chopped parsley, 1 tablespoonful of Mayonnaise sauce (see Sauces), vinegar, salt and pepper.
Method.—Boil the potatoes in their skins, peel, and slice them whilst hot. Cut the bacon into dice, fry it until nicely browned, then drain well from fat, and put it into a basin with the sliced potato and onion. Season with salt and pepper, stir in the mayonnaise sauce, and about 2 tablespoonfuls of vinegar. Mix carefully so as not to break the potato, and serve in a salad bowl with the surface sprinkled with the parsley.
​2407.—RED CABBAGE SALAD. (Fr.—Salade au Chou rouge.)
Ingredients.—A small red cabbage finely shredded, 1 pint of malt vinegar, 2 tablespoonfuls of salad-oil, 1 tablespoonful of salt, 1 saltspoonful of cayenne pepper.
Method.—Mix the ingredients well together, let the salad stand for 2 days, then use.
2408.—ROMAN SALAD. (Fr.—Salade Romaine.)
Ingredients.—Coss lettuce, finely chopped onion, honey, vinegar.
Method.—Thoroughly wash, trim, and dry the lettuce, separate it into small pieces, season it with vinegar sweetened to taste with very little honey, and sprinkle over with onion.
2409.—RUSSIAN SALAD. (Fr.—Salade Russe, au Maigre.)
Ingredients.—1½ pints of mayonnaise sauce, 1 small cauliflower, 1 gill of cooked green peas, 1 gill of mixed vegetables (dice of carrot, turnip, and French beans), 3 new potatoes, 2 tomatoes, 2 gherkins, 1 truffle. For garnishing: shredded smoked salmon, ¼ inch dice of hard-boiled white of egg, shredded beetroot, stoned olives, fillets of anchovy, capers.
Method.—Divide the cauliflower into small sprays, boil them and the peas, carrot, turnip and beans separately, and drain well. Boil the potatoes, and when cold cut them into neat strips; cut the tomatoes into moderately thin slices, shred the gherkins and truffle finely. When all the cooked ingredients are cold and well drained, arrange them with the tomatoes, gherkins, and truffle in distinct layers in a salad bowl. Season each layer with a little salt and pepper, and cover lightly with mayonnaise sauce, pile the salad high in the centre, and cover the surface lightly with mayonnaise. Decorate with small groups of shredded salmon, shredded beetroot, dice of white of egg, olives, capers and fillets of anchovy. Serve the remainder of the mayonnaise sauce separately.
Note.—This Salad is frequently prepared in a cylindrical shaped mould with suitable border. First mask the mould with Aspic, and tastefully decorate with the available vegetables, as shown in the coloured illustration.
2410.—SALAD, BOILED. (Fr.—Salade de Légumes Bouillie.)
Ingredients.—French beans cooked and shredded, celery cooked and shredded, endive blanched, lettuce, salad dressing No. 2444, or 2445.
Method.—Mix the beans and celery together, add salad dressing to taste, and garnish with tufts of endive and lettuce.
SALADS.
1.—Cucumber. 2.—Beetroot and Potato. 3.—Macédoine. 4.—Tomato. 5.—Russian. 6.—Italian. 7.—Prawn. 8.—Egg. 9.—Lobster. 10.—Salad Dumas.
​2411.—SALAD CHIFFONADE. (Fr.—Salade à la Chiffonade.)
Ingredients.—Carrot, celery, beetroot, all cooked and cut into julienne strips, cucumber shredded, lettuce stamped into small rounds, salad dressing (see recipes for same).
Method.—Toss all lightly in a little salad dressing, and serve.
2412.—SALSIFY SALAD. (Fr.—Salade de Salsifis.)
Ingredients.—Cooked salsify, mayonnaise sauce No. 201.
Method.—Cut the salsify into 2-inch lengths, pile them in a salad-bowl or dish, coat lightly with mayonnaise, and serve.
2413.—SARDINE MAYONNAISE. (Fr.—Mayonnaise de Sardines.) (See Spanish Sardine Salad, No. 2418.)
Substitute mayonnaise sauce for the vinegar.
2414.—SHAD'S ROE SALAD. (Fr.—Salade au Frai d'Elose.)
Ingredients.—3 cooked shad's roes, shredded lettuce, endive, beetroot, mayonnaise, oil, vinegar, salt and pepper.
Method.—Slice the roes thinly, season liberally with salt and pepper. sprinkle with vinegar, and moisten well with oil. Let them remain for 2 hours, then place them on a bed of lettuce, coat lightly with mayonnaise, decorate with tufts of endive and sliced beetroot, then serve.
2415.—SHRIMP SALAD. (Fr.—Salade d'Ecrevisses.)
Ingredients.—1 pint of picked shrimps, 2 or 3 tablespoonfuls of mayonnaise sauce No. 201, sliced cucumber, shredded lettuce.
Method.—Stir the sauce into the shrimps, pile the mixture in a salad-bowl or dish, garnish with cucumber and lettuce, then serve.
2416.—SORREL SALAD. (Fr.—Salade d'Oseille.)
Follow the same directions as given for preparing Spinach Salad, Recipe No. 2419.
2417.—SOUR CREAM DRESSING.
Ingredients.—Sour thick cream, salt.
Method.—Stir the cream until smooth add salt to taste, and use as required.
​2418.—SPANISH SARDINE SALAD. (Fr.—Salade de Sardines a l'Espagnole.)
Ingredients.—12 or 14 sardines, 2 tablespoonfuls of capers, 1 crisp lettuce, stoned Spanish olives, anchovy butter No. 2454, vinegar, salt and pepper.
Method.—Remove the skin and bones from the sardines, and divide them into short pieces. Wash and dry the lettuce thoroughly, tear it into fine shreds, put it into a basin with the sardines and capers, season with salt and pepper, add a little vinegar, and mix well together. Arrange the salad in a salad bowl, piling it high in the centre, garnish with the olives filled with anchovy butter, and serve.
2419.—SPINACH AND EGG SALAD. (Fr.—Salade d'Epinards aux Oeufs.)
Ingredients.—1 quart of young spinach leaves, 6 spring onions chopped, 3 or 4 hard-boiled eggs, oil, vinegar, salt and pepper.
Method.—Wash the spinach free from grit, dry it thoroughly, and mix with it the onions. Add a few drops of vinegar to 1 tablespoonful of oil, season with salt and pepper, pour it over the spinach, and mix well. Turn into a salad-bowl, garnish with sections of egg, and serve, A salad of cooked spinach may be made by pressing the purée into a mould or moulds, which, when cold, are turned out and garnished with sections of egg.
2420.—STUFFED TOMATO SALAD. (See Chapter XXX, Vegetables, Recipe No. 1614.)
2421.—SUMMER SALAD. (Fr.—Salade d'Été.)
Ingredients.—2 or 3 lettuces shredded, 2 handfuls of mustard and cress, 12 radishes sliced, ½ a cucumber sliced, salad dressing (see recipes for same).
Method.—Place a little salad dressing at the bottom of a salad-bowl,put in the lettuce, etc., and serve when well mixed.
2422.—SWEDISH SALAD. (Fr.—Salade à la Suédoise.)
Ingredients.—4 ozs. each of cold roast beef, boiled potatoes, firm apples and pickled herring, all cut into dice, 3 anchovies washed, filletted, and coarsely chopped, 1 tablespoonful each of chopped gherkin, capers, hard-boiled egg, tarragon and chervil, 24 turned olives, 12 oysters, oil and vinegar.
Method.—Mix all but the oysters together, moisten with a little oil and vinegar, and place the oysters on the top.
​2423.—SWEETBREAD AND CUCUMBER SALAD. (Fr.—Salade de Ris-de-Veau et Concombre.)
Ingredients.—A calf's sweetbread, cooked and thinly sliced, ¼ of a cucumber thinly peeled and sliced, lettuce shredded, salad dressing (see recipes for same), mayonnaise sauce No. 201.
Method.—Toss the lettuce in a little salad dressing, turn it into a salad-bowl, and arrange the sweetbread on the top, cover lightly with mayonnaise, garnish with cucumber, and serve.
2424.—SWEETBREAD SALAD. (See Sweetbread and Cucumber Salad, No. 2423.)
2425.—SWISS SALAD. (Fr.—Salade Suisse.)
Ingredients.—3 tablespoonfuls of potato, 2 tablespoonfuls of tongue, 2 tablespoonfuls of beetroot, 2 tablespoonfuls of carrot, 1 tablespoonful of apple, all shredded and all cooked except the apple, 1 cooked fresh herring, finely flaked, salad dressing (see Recipe 2445 for same).
Method.—Mix all well together, moisten slightly with salad dressing and serve piled in a salad-bowl.
2426.—TARTARE SALAD. (Fr.—Salade a la Tartare).
Ingredients.—Equal quantities of shredded cold meat, celery and cooked potato, tartare sauce No. 213, salt and pepper.
Method.—Mix the meat, celery and potato together, sprinkle liberally with salt and pepper, and stir in a little tartare sauce. Serve garnished with tufts of endive or sliced beetroot.
2427.—TOMATO SALAD. (Fr.—Salade de Tomates.)
Ingredients.—6 firm medium-sized tomatoes, 1 teaspoonful of finely-chopped parsley, 2 teaspoonfuls of salad-oil, 1 tablespoonful of vinegar, 1 teaspoonful of mixed mustard, salt and pepper.
Method.—Scald the tomatoes in boiling water for 1 minute, drain on a cloth, and carefully remove the stems and skin. When cool, cut them into thin slices, and place them in a salad bowl. Put 2 saltspoonfuls of salt, and 1 saltspoonful of pepper into a basin, add the mustard, pour in the vinegar and oil, and mix thoroughly with a wooden spoon. When ready to serve, add the chopped parsley to the dressing, and pour it over the tomatoes.
2428.—TOMATO AND CHIVES SALAD. (See Tomato and Onion Salad, No. 2429.)
Substitute 1 dessertspoonful of finely chopped chives or very young spring onions for the cooked onion.
​2429.—TOMATO AND ONION SALAD. (Fr.—Salade au Tomates.)
Ingredients.—6 tomatoes sliced, 1 large onion, salad dressing (see Recipe No. 2445 for same).
Method.—Boil or bake the onion until three-parts cooked. When cold, chop it not too coarsely, sprinkle it over the sliced tomatoes, add a little salad dressing, then serve.
2430.—TOMATO AND ARTICHOKE SALAD. (Fr.—Salade d'Artichauts et Tomates.)
Ingredients.—Tomatoes, cooked artichoke bottoms (tinned ones will serve), mayonnaise sauce.
Method.—Split the artichoke bottoms in halves, and slice the tomatoes. Arrange neatly in a salad-bowl or dish, pour over a little sauce and serve.
2431.—TRUFFLE SALAD. (Fr.—Salade aux Truffes.)
Ingredients.—Equal parts of finely-shredded truffles and celery, cream mayonnaise No. 2440, hard-boiled eggs.
Method.—Mix the truffles and celery together, stir in the mayonnaise, and pile in a salad-bowl. Garnish with chopped whites and seived yolks of hard-boiled eggs, and serve.
2432.—TURNIP SALAD. (Fr.—Salade de Navets.)
Ingredients.—Cold boiled turnips, sliced beetroot, salad dressing (see Recipe No. 2445 for same).
Method.—Slice the turnip thickly, cut the slices into strips, and pile them in a salad-bowl. Pour a little salad dressing over them, and garnish with beetroot.
2433.—VEAL SALAD. (Fr.—Salade de Veau.)
Ingredients.—½ a lb. of shredded cold veal, shredded lettuce, endive, 1 tablespoonful of capers or chopped gherkin, lemon-juice, salt and pepper, salad dressing (see Recipe No. 2445 for same).
Method.—Season the meat with salt and pepper, sprinkle liberally with lemon-juice, and put it aside for 1 hour. Add the capers and lettuce, moisten with salad dressing, and serve garnished with tufts of endive.
2434.—WALNUT AND CELERY SALAD. (See Walnut and Celery Mayonnaise, No. 2435.)
​2435.—WALNUT AND CELERY MAYONNAISE. (Fr.—Mayonnaise de Céleri et Noix.)
Ingredients.—2 or 3 strips of white celery finely shredded, ½ a pint of peeled walnuts, 2 tablespoonfuls of stiff mayonnaise sauce No. 201, 1 tablespoonful of thick cream, salt and pepper. For garnishing: watercress or small red radishes.
Method.—Cut the walnuts into small pieces, mix them with prepared celery, season with a little salt and pepper, and add gradually the mayonnaise and cream. Dress in a pile on a vegetable dish or a small flat salad bowl, garnish with a few sprigs of watercress or small radishes, and serve with roast poultry or game.
2436.—WHITE BEAN SALAD. (Fr.—Salade de Haricots blancs.) (See Lentil Salad, No. 2396.)
Substitute white haricot beans for lentils, or use Boston baked beans, usually sold in tins.
2437.—WINTER SALAD. (Fr. —Salade d'hiver.)
Ingredients.—1 small head of celery, ½ a cooked beetroot, 3 or 4 cold potatoes, ½ a teaspoonful of finely-chopped parsley, salad dressing No. 2445, salt and pepper.
Method.—Peel and slice the beetroot, slice the potatoes, shred the celery, but not too finely. Arrange the prepared vegetables in separate layers, seasoning each layer with a little salt and pepper. Pour over 4 or 5 tablespoonfuls of salad dressing, sprinkle on the parsley, and serve.
Salad Dressings
2438.—CLARET DRESSING.
Ingredients.—¼ of a pint of claret, 1 teaspoonful of lemon-juice, a clove of garlic, 1 teaspoonful of finely chopped shallots, salt and sugar to taste.
Method.—Mix all the ingredients together, let the preparation stand for 6 hours or longer, then strain, and pour it over a salad previously tossed in a little salad-oil.
4329.—MAYONNAISE SAUCE. (See Sauces, No. 201.)
​2440.—MAYONNAISE COOKED. (Fr.—Mayonnaise cuite.)
Ingredients.—½ a pint of milk or single cream, ¼ of a pint of vinegar, 3 yolks of eggs, 1 tablespoonful of salad-oil, 1 tablespoonful of sugar, 1 tablespoonful of salt, 1 dessertspoonful of mustard.
Method.—Mix the oil, sugar, salt and mustard well together in a basin, add the well-beaten yolks of eggs, next the vinegar, and lastly the cream or milk. Stand the basin in a saucepan containing sufficient boiling water to surround it to half its depth, and stir the mixture over the fire until it acquires the consistency of custard. This dressing, if tightly bottled, will keep for several days.
Average Cost.—6d. when made with milk.
2441.—MAYONNAISE, RED. (Fr.—Mayonnaise Rouge.)
Ingredients.—½ a pint of stiff mayonnaise sauce (see Sauces), ¼ of a pint of tomato purée, salt and pepper.
Method.—Mix the ingredients smoothly together, and season to taste.
The Olive and Olive-Oil (Fr. olive).—This tree assumes a high degree of interest from the historical circumstances with which it is connected. A leaf of it was brought into the ark by the dove when that vessel was still floating on the waters of the great deep, and gave the first token that the deluge was subsiding. Among the Greeks, the prize of the victor in the Olympic games was a wreath of wild olive; and the "Mount of Olives" is rendered familiar to our ears by its being mentioned in the Scriptures as near to Jerusalem. The tree is indigenous in the north of Africa, Syria and Greece, and the Romans introduced it into Italy. In Spain and in the south of France it is now cultivated; and although it grows in England, its fruit does not ripen in the open air. Both in Greece and Portugal the fruit is eaten in its ripe state, but its taste is not agreeable to many palates. To the Indian shepherd, bread and olives, with a little wine, form a nourishing diet; but in England olives are usually only introduced by way of dessert, to destroy the taste of the viands which have been previously eaten, that the flavour of the wine may be the better enjoyed.
There are three kinds of olives imported to London—the French, Spanish and Italian; the first are from Provence, and are generally accounted excellent; the second are larger, but more biter; and the last are from Lucca, and are esteemed the best. The oil extracted from olives, called olive-oil, or salad-oil, is, with the Continentals, in continual request, many dishes being prepared with it. With us it is principally used in mixing a salad.
2442.—REMOULADE SAUCE.
Ingredients.—½ a pint of salad-oil, 2 tablespoonfuls of tarragon vinegar, 1 teaspoonful of made mustard, 1 raw yolk of egg, a few leaves each of tarragon, burnet, chives, and parsley, 1 saltspoonful of salt, ¼ of a saltspoonful of pepper, ½ a saltspoonful of castor sugar.
Method.—Blanch the herbs for 1 minute in boiling water, then dry them well and chop them finely. Put the yolk of egg into a small basin, add the salt and pepper, stir briskly with a wooden spoon until very thick, then work in the oil, drop by drop at first, and afterwards more quickly. A few drops of vinegar should be added at intervals during the mixing, and when the desired consistency is obtained, the mustard, herbs and sugar may be stirred in and the sauce used.
Average Cost.—1s.
​2443.—REMOULADE SAUCE, INDIAN.
Ingredients.—The yolks of 3 hard-boiled eggs, 3 tablespoonfuls of salad-oil, 1 tablespoonful of vinegar, 1 teaspoonful of curry paste, 1 teaspoonful of curry-powder, ½ a teaspoonful of salt.
Method.—Put the yolks of eggs into a basin, rub them with the back of a wooden spoon until smooth, then mix in the salt, curry-powder and paste. Stir the oil in gradually, and as soon as the sauce is perfectly smooth and creamy, add the vinegar, drop by drop; when thoroughly incorporated, use as required.
Average Cost.—About 9d.
2444.—SALAD DRESSING.
Ingredients.—The yolks of 3 hard-boiled eggs, 4 tablespoonfuls of salad-oil, 2 tablespoonfuls of Worcester sauce or mushroom ketchup, 2 tablespoonfuls of vinegar, 1 teaspoonful of made mustard, 1 teaspoonful of salt, ½ a teaspoonful of pepper.
Method.—Rub the yolks of eggs through a fine sieve, mix with them the salt, pepper and mustard. Stir in the salad-oil, add the Worcester sauce and vinegar gradually, and when thoroughly incorporated the dressing is ready for use. The whites of the eggs should be utilized for garnishing the salad. The above will be found an excellent dressing for cold meat salads to be served with cold meat.
Average Cost.—8d. or 9d.
2445.—SALAD DRESSING. (Another way.)
Ingredients.—The raw yolks of 2 eggs, 2 tablespoonfuls of salad-oil, 2 tablespoonfuls of thick cream, ½ a teaspoonful of vinegar (preferably tarragon), ½ a teaspoonful of mixed finely-chopped onion, chervil, salt and pepper.
Method.—Add the salt and pepper to the raw yolks of eggs, and stir them with a wooden spoon in a small basin until almost as thick as butter; add the oil, drop by drop, stirring briskly meanwhile, put in the cream, tarragon vinegar, chopped chervil, and use.
Average Cost.—About 6d. or 8d.
2446.—SALAD DRESSING. (Another way.)
Ingredients.—2 tablespoonfuls of cream, 1 tablespoonful of vinegar, ½ a teaspoonful of made mustard, 2 hard-boiled eggs, ½ a saltspoonful of salt, ¼ of a saltspoonful of pepper.
Method.—Bruise the yolks of the eggs with a wooden spoon, add to them the mustard, salt and pepper, and the cream gradually. When perfectly smooth add the vinegar, drop by drop, stirring briskly ​meanwhile. If preferred, oil may be substituted for the cream. The whites of the eggs should be used for garnishing the salad.
Average Cost.—5d. or 6d.
2447.—SALAD DRESSING. (Another way.)
Ingredients.—½ a tablespoonful of boiled potato, 1 tablespoonful of salad-oil or thick cream, ½ a tablespoonful of vinegar, 1 saltspoonful of sugar, 1 saltspoonful of salt, ¼ of a saltspoonful of pepper.
Method.—Mix the potato, sugar, salt and pepper smoothly together, add the oil gradually, and when perfectly smooth stir in the vinegar, drop by drop, and use as required.
Average Cost.—2d.
2448.—SALAD DRESSING, CREAM.
Ingredients.—4 tablespoonfuls of cream, 1 tablespoonful of vinegar, ½ a teaspoonful of made mustard, 1 saltspoonful of castor sugar, ½ a saltspoonful of salt.
Method.—Mix the mustard, salt and sugar smoothly together, stir in the cream, add the vinegar, drop by drop, and use as required.
Average Cost. 6d.
2449.—SALAD DRESSING, PARISIAN.
Ingredients.—The yolks of 3 hard-boiled eggs, the yolks of 2 raw eggs, 5 tablespoonfuls of salad-oil, 2 tablespoonfuls of thick cream, 1 dessertspoonful each of finely-chopped onion, chervil, and chives, 1 teaspoonful of salt, ¼ of a teaspoonful of pepper.
Method.—Bruise the hard-boiled yolks of eggs, with a wooden spoon, mix with them the salt and pepper, add the raw yolks of eggs, and stir until thick and perfectly smooth. Stir in, drop by drop, first the salad-oil and then the vinegar, and when ready to use, add the cream, onion, chervil, and chives. The whites of the eggs should be added to the salad; the raw whites might be poached, and used as garnishing.
Average Cost.—About 1s. 6d.
2450.—VINAIGRETTE SAUCE.
Ingredients.—4 tablespoonfuls of salad-oil, 2 tablespoonfuls of tarragon vinegar, 1 teaspoonful of chopped pickled gherkin, ½ a teaspoonful of finely-chopped shallots, ½ a teaspoonful of finely-chopped parsley, 1 saltspoonful of salt, ¼ of a saltspoonful of pepper.
Method.—Mix the above ingredients well together, and use as required.
Average Cost. 8d.
Sandwiches.
2451.—ADELAIDE SANDWICHES.
Ingredients.—Cooked chicken and ham, white bread, curry-butter.
Method.—Cut the chicken and ham into very thin slices, and remove all skin, gristle, and the greater part of the fat. Prepare some thin slices of bread, spread with curry-butter No. 2467, add next a slice of ham, then a layer of chicken, sprinkle lightly with salt, and cover with bread and butter. Press well to make the parts adhere firmly together, trim away the crusts, and cut into 4 triangles. Dish neatly on a folded serviette, and garnish with watercress or parsley.
2452.—ALEXANDRA SANDWICHES.
Ingredients.—½ a lb. of finely-chopped chicken or game, ¼ of a lb. of finely-chopped ham, 1 tablespoonful of mushrooms cut into dice, 1 tablespoonful of truffles cut into dice, ½ an oz. of meat glaze, 1 or 2 sheets of gelatine, brown sauce (see Sauces, No. 233), salt and pepper, bread, creamed or watercress butter.
Method.—Put 3 or 4 tablespoonfuls of brown sauce, the glaze and gelatine into a stewpan, and when the whole is reduced to a liquid state add the chicken or game, ham, mushroom, and truffles. Season to taste, stir over the fire until thoroughly hot, then turn into a square mould. When cold cut into thin slices, place them between slices of bread and butter, trim the edges neatly, and cut into 4 triangles or squares.
2453.—ANCHOVY AND EGG SANDWICHES.
Ingredients.—10 anchovies, 3 hard-boiled yolks of eggs, 2 tablespoonfuls of grated Parmesan cheese, butter, cayenne, white or brown bread, curry-butter, No. 2467.
Method.—Wash and bone the anchovies, pound them in a mortar with the yolks of eggs, cheese, as much butter as is needed to moisten the whole, and a little cayenne. Prepare some thin slices of bread and curry-butter, spread half of them with the preparation, cover with the remainder, and press these well together. Next trim the edges neatly, and cut them into triangles or any shape preferred. Dish on a folded serviette or rice paper, and serve garnished with watercress or parsley.
​2454.—ANCHOVY BUTTER. (Fr.—Beurre d'Anchois.)
Ingredients.—¼ of a lb. of fresh butter, 6 anchovies, Krona pepper.
Method.—Wash and bone the anchovies, pound them in a mortar until smooth, using a little butter to facilitate the pounding, then rub them through a fine sieve. Mix with them the rest of the butter, and add a little Krona pepper to deepen the red hue of the fish. Anchovy essence or paste may be used instead of anchovies, but the flavour of the preparation is not nearly so good, although when thus prepared it answers ordinarily as an adjunct to other substances. Lobster, sardine, prawn, and shrimp butter may be made by pounding the fish until smooth, adding butter gradually until the preparation is sufficiently moist to be easily spread. When pungency is desired, it may be obtained by adding curry-powder and paprika pepper, or cayenne; and when less highly seasoned preparations are preferred, the mild, agreeably-flavoured Krona pepper should be employed.
2455.—ANCHOVY AND HADDOCK SANDWICHES.
Ingredients.—6 ozs. of finely-chopped cooked smoked haddock, 2 ozs. of butter, 1½ ozs. of anchovy paste, cayenne pepper, creamed butter, or mayonnaise sauce, white or brown bread.
Method.—If possible, pound the fish, butter and anchovy paste in a mortar until smooth; if not, work them well together, using a wooden spoon and basin for the purpose. When a smooth soft paste is obtained, season to taste, and spread the mixture on thin slices of bread. Cover an equal number of slices thickly with creamed butter or mayonnaise sauce No. 201, and press the parts firmly together. Trim neatly, cut into circles, squares or triangles, and serve on a folded serviette garnished with watercress or parsley.
2456.—BEEF SANDWICHES.
Ingredients.—Cold roast beef, tomato, cucumber or cress, mustard or curry-butter, white bread, salt.
Method.—Spread thin slices of bread with mustard or curry-butter (see No. 2467), cover ½ of them with thinly sliced beef, add slices of tomato, cucumber, or watercress leaves, seasoned with salt, pepper and vinegar. Cover with buttered bread, press well together, trim and cut into squares or triangles. Variety may be obtained by spreading the bread with creamed butter No. 2465, and adding a thin layer of horseradish sauce to the beef instead of tomato or cucumber (see Sauces).
2457.—BLOATER SANDWICHES.
Ingredients.—2 or 3 bloaters, butter, pepper and salt, white or brown bread, watercress-butter.
​Method.—Grill or fry the bloaters, remove all the skin and bone, and chop them finely. If available, pound them in a mortar until smooth; otherwise beat well, and add butter until a soft smooth paste is formed. Pass through a wire sieve, season to taste, spread on thin slices of bread, and cover with bread coated thickly with watercress-butter No. 2492. Trim away the crusts, and cut into circles, squares or triangles.
2458.—CAVIAR SANDWICHES.
Ingredients.—Astrakhan caviar, creamed butter, lemon-juice, cayenne pepper.
Method.—Prepare some thin slices of bread, spread them lightly with caviar, sprinkle with lemon-juice and a little cayenne. Have ready an equal number of slices of bread and creamed butter No. 2465, cover, press lightly together, trim, and cut into square, triangular, or finger-shaped pieces. These sandwiches may be varied by using lobster, prawn, or shrimp- butter, any of which flavours combine agreeably with that of caviar.
2459.—CELERY SANDWICHES.
Ingredients.—Very finely shredded celery, cream, salt and pepper, thin slices of buttered white bread.
Method.—Moisten the celery slightly with cream, season to taste, place a thin layer between slices of bread and butter, and serve.
2460.—CHEESE SANDWICHES.
Ingredients.—Cheshire or Cheddar cheese, butter, anchovy-essence or paste, white or brown bread, salt and pepper, cayenne.
Method.—Grate the cheese finely, then either pound or work it until smooth with a little seasoning, anchovy-essence or paste, and as much butter as is needed to form the whole into a soft paste. Have ready some thin slices of bread and butter, spread the cheese preparation on ½ of them, cover with the remainder, press well, trim, and cut into the desired shape.
2461.—CHICKEN MAYONNAISE SANDWICHES.
Ingredients.—Cold cooked chicken or ham, mayonnaise sauce (see Sauces, No. 201), watercress, or mustard and cress, farthing rolls.
Method.—Wash and dry the cress thoroughly, and remove the stalks. Shred the chicken and ham finely, season with pepper, and moisten with mayonnaise sauce. Scoop the crumb from the rolls, put in a little of the chicken mixture, add a layer of cress, then a little more chicken mixture, and replace the lid. Sandwiches of this description are ​suitable for picnics or any occasion when there is the possibility of the slices of bread becoming dry. Nearly all the mixtures for spreading on bread may be used as a filling for rolls.
2462.—CHICKEN SANDWICHES.
Ingredients.—Cooked chicken, cooked ham or tongue, creamed of watercress butter, 1 large French roll or white bread.
Method. —Select a roll 1 day old, rasp the crust, but do not remove it, slice thinly, and spread with butter. Shred the chicken and ham or tongue finely, place a layer between 2 slices of bread and butter, and press well together. Arrange overlapping each other in a circle on a folded serviette, and serve garnished with small salad or watercress.
2463.—CLENT SANDWICHES.
Ingredients.—Cooked veal or lean pork, pickled gherkins, white bread, butter, pepper.
Method.—Remove all fat, skin, and gristle from the meat, and cut it into thin slices; also slice the gherkins as thinly as possible. Prepare some thin slices of bread and butter, lay on the meat, season with salt (unless already salted), on the top place slices of gherkin, sprinkle with pepper and cover with more bread and butter. Press well, trim neatly, and cut into squares or triangles.
2464.—COD'S ROE SANDWICHES.
Ingredients.—Cod's roe and liver, brown bread, butter, essence of anchovy, 1 finely-chopped small onion, 1 teaspoonful of finely-chopped parsley, lemon-juice or vinegar, salt and pepper.
Method.—Fry the onion in ½ an oz. of butter until lightly browned, add the roe and liver, cut up small, the parsley and seasoning to taste. Stir over the fire for a few minutes, then pound, sieve, and spread it when cold on brown bread and butter. Press well, trim, and cut into circles, squares or triangles. Dish tastefully, and serve garnished with watercress or parsley.
2465.—CREAMED BUTTER FOR SANDWICHES.
Ingredients.—½ a lb. of fresh butter, 1 gill of cream, mustard, salt and pepper, cayenne.
Method.—Beat the butter to a cream, whip the cream stiffly, then add it lightly to the butter, and season to taste with mustard, salt, pepper or cayenne.
​2466.—CUCUMBER SANDWICHES.
Ingredients.—1 large cucumber, creamed butter, white or brown bread, salad-oil, lemon-juice or vinegar, salt and pepper.
Method.—Peel the cucumber, slice it thinly, season liberally with salt, drain on a hair sieve for 1 hour, and dry thoroughly. Now put it into a basin and sprinkle with pepper, salad-oil, lemon-juice, or vinegar, liberally or otherwise according to taste. Have ready some thin slices of bread and butter, stamp out some rounds of suitable size, place slices of cucumber between 2 rounds of bread, and press the parts well together. Dish slightly overlapping each other in a circle on a folded serviette, and serve garnished with parsley.
2467.—CURRY BUTTER.
Ingredients.—4 ozs. of fresh butter, 1 heaped teaspoonful of curry-powder, ½ a teaspoonful of lemon-juice, salt to taste.
Method.—Beat the butter to a cream, then stir in the curry-powder and lemon-juice, and add salt to taste.
2468.—EGG AND CHUTNEY SANDWICHES.
Ingredients.—Hard-boiled eggs, chutney, white or brown bread, butter.
Method.—Boil the eggs as directed in the following recipe, shred the whites of the eggs or chop them coarsely, crush the yolks with a wooden spoon, and add chutney gradually until a moist paste is obtained. Prepare some thin slices of bread and butter, spread ½ of them with the egg mixture, add a thin layer of white of egg, and cover with more bread and butter. Press well, trim, and cut into desired shapes.
2469.—EGG AND GHERKIN SANDWICHES.
Ingredients.—3 hard boiled eggs, 1 or 2 pickled gherkins, butter, white or brown bread, creamed butter, salt and pepper.
Method.—Boil the eggs for 15 minutes, let them remain in water until quite cold, then remove the shells, and chop the whites finely. If available, pound the yolks of the eggs in a mortar with sufficient butter to form a moist paste. Or, work together in a basin until smooth and moist, then season to taste with salt and pepper. Spread some thin slices of bread and butter with the yolk of egg preparation, sprinkle lightly with chopped white of egg, and add a few very thin strips of gherkin. Cover with more bread and butter, press well together, trim off the crusts, and cut into circles, squares, or triangles. Dish neatly on a folded serviette, or lace paper, and serve garnished with parsley.
​2470.—EGG SANDWICHES.
Ingredients.—Fresh eggs, watercress, or mustard and cress, white or brown bread, butter, oil, vinegar, salt and pepper.
Method.—Boil the eggs for 15 minutes, then crack the shells, and leave the eggs in water until quite cold. When ready, shell, slice them thinly, season with salt and pepper, and sprinkle lightly with oil and vinegar mixed in equal proportions. Let them remain for 15 minutes, then turn them carefully and season and sprinkle as before. Meanwhile wash and dry the cress thoroughly, and season it with oil, vinegar, salt and pepper. Cut some thin slices of bread and butter, spread ½ of them with the prepared eggs and the rest with cress, press them firmly together, trim away the crust, and cut into shape. Dish them neatly on a folded serviette, garnished with small salad or watercress.
2471.—FOIE GRAS SANDWICHES.
Ingredients.—1 tin or terrine of foie gras, bread, butter.
Method.—Prepare some thin slices of bread and butter, on ½ of them spread slices of foie gras, and cover with the remainder. Press the parts firmly together, trim the edges neatly, and cut them into square, triangular, or finger-shaped pieces. Arrange them neatly on a daintily covered dish, and garnish with watercress or parsley.
2472.—FOIE GRAS SANDWICHES, IMITATION.
Ingredients.—½ a lb. of calf's liver, ¼ of a lb. of bacon, 1 small carrot, 1 small onion, a bouquet-garni (parsley, thyme, bay-leaf), salt and pepper, nutmeg, bread, butter.
Method.—Cut the bacon and liver into small pieces, and slice the carrot and onion thinly. Fry the bacon for 2 or 3 minutes, then put in the liver, carrot, onion, herbs, and a good pinch of nutmeg. Season to taste with salt and pepper, cook gently for about 10 minutes, then pound in a mortar until smooth, and rub through a wire sieve. Now add the butter or cream gradually until a soft paste is obtained, spread it rather thickly between slices of bread and butter, press well together, trim, and cut into round, triangular, or finger-shaped pieces. Dish neatly on a serviette garnished with small salad, watercress, or parsley.
2473.—GREEN BUTTER.
Ingredients.—4 ozs. of fresh butter, 1½ tablespoonfuls of finely-chopped washed parsley, 1 tablespoonful of lemon-juice, anchovy essence or paste, salt and pepper.
Method.—Beat the butter to a cream, add the parsley, lemon-juice, and anchovy-essence or paste to taste, season with salt and pepper, and when thoroughly mixed, use as required.
​2474.—GRUYÈRE CHEESE SANDWICHES.
Ingredients.—Gruyère cheese, white bread, butter, French mustard, Krona pepper, white pepper.
Method.—Cut thin slices of bread and butter, spread them lightly with French mustard, cover with thinly-sliced or grated Gruyère cheese, and season with the 2 kinds of pepper. Cover with more bread and butter, press firmly together, trim off the crusts, and cut into square, triangular, or finger-shaped pieces.
2475.—HAM BUTTER.
Ingredients.—4 ozs. of finely-chopped lean cooked ham, 2 ozs. of butter, 1 tablespoonful of thick cream, pepper, cayenne.
Method.—Pound the ham in a mortar until smooth, adding gradually a little butter. Pass through a fine sieve, work in the cream and the rest of the butter, season to taste, and use as required.
2476.—MUSTARD BUTTER.
Ingredients.—4 ozs. of fresh butter, 1 teaspoonful of made mustard, salt.
Method.—Beat the butter to a cream, then mix in the mustard, and add salt to taste.
2477.—OLIVE SANDWICHES.
Ingredients.—Olives, cream, pepper, thin slices of bread and butter.
Method.—Stone, chop and pound the olives finely, adding a little cream from time to time. Season to taste with pepper, pass through a fine sieve, and spread rather thickly on bread and butter. Cover with slices of bread and butter, press firmly, trim away the crusts, and divide them into triangles or squares. Serve garnished with cress or parsley.
Time.—1 hour. Average Cost.—1s. to 1s. 3d. for one small dish. Seasonable at any time.
2478.—OYSTER SANDWICHES. (Sandwich de Huîtres.)
Ingredients.—12 oysters finely chopped, ½ an oz. of butter, 1 teaspoonful of very fine breadcrumbs, 2 tablespoonfuls of cream, ½ a well-beaten egg, salt and pepper to taste.
Method.—Stir the ingredients over the fire for a few minutes, then turn the preparation into a small mould, and, when cold, slice thinly, and serve between very thin well-buttered brown bread.
​2479.—POMPADOUR SANDWICHES.
Ingredients.—Potted game, chicken, or meat, cream or creamed butter, 1 hard-boiled egg, 1 teaspoonful of finely-chopped parsley, lobster coral or Krona pepper, aspic jelly, or clarified butter, white bread.
Method.—Rub the yolk of the egg through a sieve, and chop the white finely. Reduce the potted meat to a soft paste by means of vigorous beating and the addition of a little cream or creamed butter, and, if necessary, add seasoning, and flavour with a few drops of lemon-juice, anchovy-essence, mushroom ketchup, or other suitable ingredient. Cut thin slices of bread and butter into rounds about 2 inches in diameter, place a layer of the preparation between 2 of them, and press well together. Have ready some cold liquid aspic jelly or clarified butter on the point of setting, brush the sandwiches over lightly, and sprinkle an equal number with parsley, white of egg, yolk of egg, and lobster coral or Krona pepper. Serve tastefully arranged on a folded serviette or dish paper.
2480.—PRINCESS SANDWICHES.
Ingredients.—6 ozs. of cooked chicken, 3 ozs. of cooked ham or tongue, 1 tablespoonful of grated cheese, 2 hard-boiled yolks of eggs, oil, vinegar, mustard, salt and pepper, white bread, butter.
Method.—Chop the chicken and ham finely, pound them in a mortar with the cheese and yolks of eggs, adding vinegar, mustard, salt and pepper to taste, and as much oil as is needed to moisten the whole. Place the preparation between thin slices of bread and butter, press well, trim neatly, and cut into circles, squares, triangles or fingers, as may be preferred.
2481.—ROLLED SANDWICHES. (Fr.—Tartines roulées.)
Ingredients.—6 ozs. of finely-chopped cooked chicken, 2 ozs. of finely-chopped ham or tongue, 2 tablespoonfuls of mayonnaise sauce (see Sauces, No. 201), brown bread.
Method.—Pound the chicken and ham or tongue in a mortar until smooth, adding a little liquid butter to facilitate the process. Season to taste, and rub through a fine sieve, then stir in the mayonnaise sauce. Cut some thin slices of bread and butter, trim off the crusts, spread them with this preparation, roll up firmly, wrap them lightly in a clean cloth, and let them remain in a cool place for 1 hour. Dish them daintily on a folded serviette or lace paper, and serve garnished with small cress.
2482.—SALAD SANDWICHES.
Ingredients.—Lettuce, watercress, mustard and cress, mayonnaise sauce, No. 201, white or brown bread, butter, salt.
SANDWICHES.
1. Chicken and Ham Sandwiches. 2. Cheese Sandwiches. 3. Cucumber Sandwiches.
SANDWICHES.
1. Egg Sandwiches. 2. Chicken Sandwiches. 3. Anchovy Sandwiches.
​Method.—Wash and dry the lettuce and cress thoroughly, then shred the lettuce finely, remove the stalks from the cress, season with salt, and mix with the mayonnaise sauce. Place a layer of this preparation between thin slices of bread and butter, press them well together, trim away the crusts, and cut into desired shapes.
2483.—SALMON SANDWICHES.
Ingredients.—Cold boiled salmon, prepared cucumber (see Cucumber Sandwiches, No. 2466), mayonnaise or tartare sauce, bread, butter.
Method.—Cover thin slices of bread and butter with salmon separated into very small flakes, add a thin layer of mayonnaise or tartare sauce, and on the top place slices of cucumber with more bread and butter, press well together, trim, and cut into shape. Other kinds of fish may be used in this manner, or they may be pounded and passed through a sieve. Tomato, lettuce, or cress may replace the cucumber, and any suitable thick sauce may be substitued for the mayonnaise.
2484.—SARDINE AND TOMATO SANDWICHES.
Ingredients.—1 tin of sardines, 2 hard-boiled yolks of eggs, 2 or 3 firm tomatoes, lemon-juice or vinegar, salt and pepper, white or brown bread, butter.
Method.—Skin and bone the sardines, and split them in halves. Pass the tomatoes and yolks of eggs through a fine sieve, mix with them a little butter, add the lemon-juice or vinegar, and salt and pepper to taste. Prepare some fingers of bread, spread them with the tomato preparation; on the top place ½ a sardine, and cover with fingers of bread and butter. Press well together, and dish tastefully on a folded serviette garnished with parsley.
2485.—SARDINE BUTTER SANDWICHES.
Ingredients.—1 tin of sardines, 1 or 2 French rolls, butter, lemon-juice, Krona pepper, white pepper.
Method.—Skin and bone the sardines, rub them through a fine sieve, add lemon-juice, Krona pepper, and white pepper to taste, and work them to a soft paste with a little butter. Rasp the rolls well, but do not remove the crusts; cut them into thin slices, spread them with the fish preparation, and roll up lightly. If convenient wrap them compactly in a clean cloth, and let them remain in a cold place for 1 hour before serving.
2486.—SEFTON SANDWICHES.
Ingredients.—1 tin of sardines, Cheshire or Cheddar cheese, lemon-juice or vinegar, pepper and salt, white or brown bread, creamed butter No. 2465.
​Method.—Skin and bone the sardines, pound them with an equal amount of cheese in a mortar until smooth, adding seasoning and lemon-juice or vinegar to taste, and as much cream or milk as is needed to moisten the whole, then rub through a fine sieve. Put a layer of this preparation between thin slices of bread and butter, press well, trim, and cut into desired shapes.
2487.—SPANISH SANDWICHES.
Ingredients.—Finely-chopped cooked chicken, anchovies, hard-boiled yolks of eggs, Spanish olives, brown bread, butter.
Method.—Wash and bone the anchovies, and divide them into small fillets; rub the yolks of eggs through a sieve, and chop the olives finely. Cut slices of brown bread and butter into rounds about 2 inches in diameter, on half of them place fillets of anchovy, add a thin layer of chopped chicken, and on the top sprinkle a little prepared yolk of egg and olives. Cover with rounds of bread and butter, press well together, and dish daintily.
2488. SPORTSMAN'S SANDWICHES.
Ingredients.—Cold game, chicken or meat, white bread, plain or creamed butter, Tartare sauce (see Sauces, No. 213), French mustard.
Method.—Toast some ¼-inch slices of bread lightly, split them, and butter the plain sides. On half of them place thin slices of game, chicken, or meat, spread on a little tartare sauce seasoned with French mustard, and cover with more bread and butter. Press well, trim neatly, and cut into squares. If to be packed, wrap them in lettuce leaves, and finally in greaseproof paper.
2489.—ST. JAMES'S SANDWICHES.
Ingredients.—Puff-paste, finely-chopped cooked game or chicken, finely-chopped ham or tongue, cream, butter, lemon-juice, salt and pepper, 1 egg.
Method.—Roll the paste out to about ¾ of an inch in thickness, and cut it into oblong shapes 2½ inches long and 1¼ inches wide. Brush them over with yolk of egg, and bake in a hot oven. While they are cooking moisten the game or chicken, etc., with a little butter and cream, add a few drops of lemon-juice, and season to taste with salt and pepper. When the paste is ready remove the tops with a sharp knife, scoop out the soft inside, and fill with the preparation. Brush the edges over with white of egg, replace the tops, and return to the oven for a few minutes to set the filling and seal the edges. Serve either hot or cold.
​2490.—SWEDISH SANDWICHES.
Ingredients.—Cream cheese, ½ a gill of mayonnaise sauce (see Sauces, No. 201), 1 gherkin, 6 olives, 1 teaspoonful of capers, bread, butter, Krona pepper .
Method.—Chop the gherkin, olives, and capers finely, and mix with them the mayonnaise sauce. Cut some thin slices of bread and butter, spread half of them with the preparation, and the remainder with cream cheese. Press one of each kind well together, arrange them tastefully on a folded serviette or dish paper, and serve garnished with small salad or watercress.
2491.—TOMATO SANDWICHES.
Ingredients.—Ripe firm tomatoes, creamed butter, white or brown bread, lemon-juice or vinegar, salt and pepper.
Method.—Pour boiling water over the tomatoes, let them remain immersed for 2 minutes, then drain and cover with cold water. Allow them to become quite cold, dry well, remove the skins and slice thinly. Season with salt and pepper, and sprinkle with lemon-juice or vinegar, sparingly or otherwise, according to taste. Have ready some thin slices of bread and butter, stamp out some rounds of suitable size, place slices of tomato between 2 rounds of bread, and press well to make the parts adhere firmly together. Serve on a daintily-covered dish garnished with small salad or watercress.
2492.—WATERCRESS BUTTER.
Ingredients.—4 ozs. of fresh butter, 2 or 3 bunches of watercress, salt and pepper.
Method.—Remove all the stalks, wash, drain, and dry the leaves thoroughly, chop them as finely as possible, then work the butter in gradually, and season to taste. Watercress butter will be found a great improvement to sandwiches made of such simple substances as chicken, eggs, etc., the delicate flavour of which would be overpowered by the addition of more highly seasoned preparations.