An Italian Salad
From The cook and housewife's manual (1842).
A historical recipe
The cook and housewife's manual, by C. I. (Christian Isobel) Johnstone and University of Leeds. Library (1842).
Italy
Known as an Italian 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 eschalot, and some young cress or parsley.
- Mix these well in a saladbowl, add 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, also veal-gravy ;
- toss them about in the sauce, and let them soak in it, or use aspic jelly or remoulade.
- Garnish with curled parsley, boiled white of eggs, or beet-root.
- Almonds, capers, pickled fruits, or fish, grated cheese of high flavour, and many tilings of a piquant nature, were formerly mixed with salads, and are still used abroad in their composition — Obs.
- Salads are likewise compounded of cold oysters, salmon, soles, skate, trout, and cray-fish ;
- but these Gothic mixtures are seldom or never touched.
- 238.
- Boiled Salad — This, if less agreeable, is more safe than crude vegetables, however they may be compounded.
- The sauce may be the same as for English salad, but the vegetables are previously dressed.
- It is made of dressed celery, French beans, or cauliflowers.
- Sprinkle some chopped raw lettuce or endive over it.
- The jelly of roast veal or lamb blends well with salads instead of oil or cream, and is preferred by many persons.
- Salad-sauce may be rendered more poignant by the addition of cayenne, minced onion, or eschalot, and any of the herb-flavoured vinegars.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Grater