A French Salad
From The cook and housewife's manual (1828).
A historical recipe
The cook and housewife's manual, by C. I. (Christian Isobel) Johnstone and University of Leeds. Library (1828).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Three hours before dinner, bone and chop two anchovies, mince a small shalot, and some young cress or parsley.
- Mix these well in a salad-bowl, and a spoonful of olive-oil, two of vinegar, pepper at discretion, and a little made mustard.
- To this sauce put very thin small slices of cold roast meat, or minced breast of cold chicken, or lobster meat, as also veal-gravy ;
- toss them about in the sauce, and let them soak in it.
- Garnish with curled parsley, boiled white of eggs, or beet-root.
- Almonds, capers, pickled fruits, or fish, grated cheese of high flavour, and many things of a piquant nature, were formerly mixed with salads, and are still used abroad in their composition.
- Obs.
- — Salads are likewise compounded of cold salmon, soles, skate, and trout;
- but these Gothic mixtures are seldom or never touched.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Chef's knife
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Cutting board
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Grater