English Salad
A historical recipe from Two hundred recipes for making salads, with thirty recipes for dressings and sauces, by Olive M. Hulse (1910).
A historical recipe
Two hundred recipes for making salads, with thirty recipes for dressings and sauces, by Olive M. Hulse (1910). Project Gutenberg eBook #78314.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Method
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- Beat the yolks of raw eggs according to the quantity of salad required, add a little salt and mustard.
- Chop onions or leeks fine, add oil and vinegar, and beat all into a thick sauce.
- Shred lettuce, green mustard leaves, cress, and young radishes, arrange lightly in a bowl with the sauce under it.
- Do not stir until ready to send to the table.
- Garnish with thin slices of beet cut in fancy shapes.
Plating
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