Mrs Beetons Vegetables Revisited
Winter Salad
Endive
Celery
Boiled Beetroot
Mustard and Cress
3-4 Hard Boiled Eggs
The above ingredients form the principal constituents of a winter salad and may be converted into a very pretty dish, by nicely contrasting the various colours and by tastefully garnishing it.
Shred the celery into thin pieces, after having carefully washed and trimmed it.
Clean the endive and mustard and cress of any grit.
Arrange high in the centre of a salad bowl or dish.
Garnish with the hard boiled eggs and beetroot, both of which should be cut in slices.
and pour into the dish, but not over the salad, either of Salad Dressing, Salad Cream or Salad Cream {Alternate}.
Never dress a salad long before it is required for table, as, by standing, it loses its freshness and crispness and light appearance.
The sauce, however, may always be prepared a few hours beforehand and when required for use, the herbs laid lightly over it.
Sufficient: for 5 or 6 persons.
Seasonable from the end of September to March.
WINTER SALAD
1153. INGREDIENTS - Endive, mustard-and-cress, boiled beetroot, 3 or 4 hard-boiled eggs, celery.
Mode - The above ingredients form the principal constituents of a winter salad, and may be converted into a very pretty dish, by nicely contrasting the various colours, and by tastefully garnishing it. Shred the celery into thin pieces, after having carefully washed and cut away all wormeaten pieces; cleanse the endive and mustard-and-cress free from grit, and arrange these high in the centre of a salad-bowl or dish; garnish with the hard-boiled eggs and beetroot, both of which should be cut in slices; and pour into the dish, but not over the salad, either of the sauces No. 506, 507, or 508. Never dress a salad long before it is required for table, as, by standing, it loses its freshness and pretty crisp and light appearance; the sauce, however, may always be prepared a few hours beforehand, and when required for use, the herbs laid lightly over it.
Average cost, 9d. for a salad for 5 or 6 persons.
Sufficient for 5 or 6 persons.
Seasonable from the end of September to March.
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