Mrs Beetons Sauces Revisited
Salad Cream
{Alternate}
1 Hard Boiled Egg
6 tbsp Cream
2 tbsp Vinegar
1 tbsp Salad Oil
1 tsp Prepared Mustard
½ tsp Caster Sugar
¼ tsp Salt
Remove the egg shells, and pound the yolk in a mortar to a smooth paste.
Add the other ingredients, except the vinegar, stir well until thoroughly combined.
Pour in enough vinegar, a little at a time, to make it the consistency of cream.
The mixture will then be ready for use.
Note: In making salads, the vegetables, etc, should never be added to the sauce very long before they are wanted for table; the dressing, however, may always be prepared some hours before required.
Where salads are much in request, it is a good plan to bottle off sufficient dressing for a few days’ consumption, as, thereby, much time and trouble are saved.
If kept in a cool place, it will remain good for 4 or 5 days.
SALAD DRESSING
508. INGREDIENTS - 1 egg, 1 teaspoonful of salad oil, 1 teaspoonful of mixed mustard, 1/4 teaspoonful of salt, 1/2 teaspoonful of pounded sugar, 2 tablespoonfuls of vinegar, 6 tablespoonfuls of cream.
Mode - Prepare and mix the ingredients by the preceding recipe, and be very particular that the whole is well stirred.
Note - In making salads, the vegetables, &c., should never be added to the sauce very long before they are wanted for table; the dressing, however, may always be prepared some hours before required. Where salads are much in request, it is a good plan to bottle off sufficient dressing for a few days’ consumption, as, thereby, much time and trouble are saved. If kept in a cool place, it will remain good for 4 or 5 days.
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