French Salad
From Modern domestic cookery (1851).
A historical recipe
Modern domestic cookery, by Rundell, Maria Eliza Ketelby, 1745-1828. New system of domestic cookery and University of Leeds. Library (1851).
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
Chef Wood
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- Chop 3 anchovies, a shalot, and some parsley small, put them into a bowl with 2 tablespoonfuls of vinegar, 1 of oil, a little mustard, and salt.
- When well mixed, add by degrees some cold roast or boiled meat in very thin slices ;
- put in a few at a time, not exceeding 2 or 3 inches long.
- Shake them in the seasoning, and then put more ;
- cover the bowl close, and let the salad be prepared 3 hours before it is to be eaten.
- Italian Salad is made by picking the white portion of a cold fowl from the bones in small flakes, piling it in the centre of a dish, and pouring a salad mixture over, enriched with cream ;
- make a wall around with salad of any kind, laying the whites of the eggs, cut into rings, on the top in a chain.
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