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Classic
Cook Books
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page 343
10. Herring salad. A dozen herring will make enough salad for 24 persons. The
herring are emptied, washed and freshened in milk over night, and if very salty
for a longer time. Then take off the skin, bone them and cut into small pieces,
Take potatoes boiled in their jackets, peel and cool them together with plenty
of veal roast, pickles, beets, some sour apples, 8-12 hard boiled eggs, leaving
4 to garnish the dish, a celery root cooked until tender, 1/2 pound of boiled
ham and a few onions, all cut into very small pieces. Then mix this with a
well-stirred, plentiful sauce made of olive oil, wine vinegar, claret, dissolved
extract of beef, pepper and a trifle of mustard. The milts of 3-4 herrings can
be used by mixing them with vinegar and passing them through a sieve. In case
the salad is prepared the day before wanted for use, which will make it better,
leave it over night in a porcelain dish, stir it before using and then garnish
the dish in the following manner: Take pickles or parsley, beets, the yolks of 4
hard boiled eggs, and also the whites, each chopped separately. Smooth the top
of the salad, make a figure with the back of a knife--a star for instance--and
in the points put a teaspoonful of the minced ingredients, a different color in
each point, hold the knife in the left hand and place it over the line so as not
to have the figure uneven. Around this make a wreath of any color; if white or
yellow is chosen, leaves of curly parsley are very pretty; freshened, divided
and rolled anchovies and capers can also be used for ornamenting the salad. As a
great deal of time is taken in cutting the ingredients of the salad separately
they may be chopped, but each must be chopped separately, and not too fine or
the salad will become pulpy.
11. Herring Salad with Bread and Butter. All the ingredients as given in the
above receipt, excepting the potatoes and beets, are chopped fine and mixed with
oil, vinegar, pepper, and, if necessary, a little salt; serve neatly, garnishing
with capers.
12. Meat Salad. For 12 persons. 5-6 lampreys, 1/2 pound of anchovies, 3-4
freshened herring, celery, beets, mustard pickles, potatoes and veal roast,
taking of each 1/2 soupplateful, and of the veal roast 1 soupplateful,
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