French Salad
From The English and Australian cookery book (1864).
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A historical recipe
The English and Australian cookery book, by Australian aristologist (1864).
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.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
Ingredients 2 ingredients
Cook safely
- 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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- Cut half a pound of cold beef into thin slices, which put into a salad bowl, with a couple of lettuce cut into pieces ;
- season with half a tea-spoonful of salt, one spoonful of vinegar, three of good salad oil, and a tea-spoonful of black pepper, with a little garlic or a shalot cut up fine;
- mix well together.
- The French use large quantities of oil and black pepper with their salads, and make them from cold potatoes, white chicory, kidney beans, and various kinds of vegetables.
- Wo are told that Galen, in the decline of life, suffered much from morbid vigilance, until he had recourse to eating lettuce every evening, which cured him.
Plating
Cookware for this recipe
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Mixing bowl
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Chef's knife