Mrs Beetons Vegetables Revisited
Boiled Salad
2 Heads Celery
600ml (1 pint) French Beans
Lettuce
Endive
Boil the celery and beans separately until tender.
Cut the celery into pieces about 5cm (2 inches) long pieces.
Put into a salad bowl or dish.
Pour over either of the sauces Salad Dressing, Salad Cream or Salad Cream {Alternate}.
Garnish with a little lettuce finely chopped, blanched endive, or a few tufts of boiled cauliflower.
This composition, if less agreeable than vegetables in their raw state, is more wholesome.
For salads, however they may be compounded, when eaten uncooked, prove to some people indigestible.
Tarragon, chervil, burnet and boiled onion, may be added to the above salad with advantage, as also slices of cold meat, poultry, or fish.
Seasonable from July to October..
BOILED SALAD
1151. INGREDIENTS - 2 heads of celery, 1 pint of French beans, lettuce, and endive.
Mode - Boil the celery and beans separately until tender, and cut the celery into pieces about 2 inches long. Put these into a salad-bowl or dish; pour over either of the sauces No. 506, 507, or 508, and garnish the dish with a little lettuce finely chopped, blanched endive, or a few tufts of boiled cauliflower. This composition, if less agreeable than vegetables in their raw state, is more wholesome; for salads, however they may be compounded, when eaten uncooked, prove to some people indigestible. Tarragon, chervil, burnet, and boiled onion, may be added to the above salad with advantage, as also slices of cold meat, poultry, or fish.
Seasonable from July to October.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved