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French Sallad

A historical recipe from New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807).

A historical recipe

New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807). Project Gutenberg eBook #69519.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807). Digitised by Project Gutenberg, eBook #69519 (https://www.gutenberg.org/ebooks/69519). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by a demonym leading its title: French (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Chop three anchovies, a shalot, and some parsley small;
  2. put them in a bowl with two tablespoonfuls of vinegar, one of oil, a little mustard, and salt.
  3. When well mixed, add by degrees some cold roast or boiled meat in the very thinnest slices;
  4. put in a few at a time, they being small, not exceeding two or three inches long;
  5. shake them in the seasoning, and then put more;
  6. cover the bowl close;
  7. and let the sallad be prepared three hours before it be eaten.
  8. Garnish with parsley, and a few slices of the fat.