Tomato Salad, Horseradish Dressing
A historical recipe from Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899).
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A historical recipe
Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Project Gutenberg eBook #19077.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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
Chef Wood
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- Plunge the tomatoes, placed in a wire basket, into a kettle of hot water;
- remove at once and rub off the skin;
- chill thoroughly and cut in halves.
- Serve on lettuce leaves with a star of cream dressing, seasoned with grated horseradish, on the top of each slice.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Grater
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Kettle