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Classic
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page 34
SALAD MIXTURE.
Boil a couple of eggs fifteen minutes, and put them in a basin of water a few
minutes. The yolks must be quite cold and hard. Rub them through a sieve with a
wooden spoon, and mix them with a table-spoonful of water or rich cream. Then
add two table-spoonsful of oil or melted butter. When these are well mixed, add
by degrees a tea-spoonful of salt, or powdered loaf-sugar, the same of mustard,
and, when these are smoothly united, add, very gradually, three table-spoonsful
of vinegar, and rub it with the other ingredients till it is thoroughly
incorporated with them; cut up the white of the egg, and garnish the top with
it. This is a good sauce for any kind of salad, and is delicious when mixed with
minced turkey or chicken, and celery.
Let the sauce remain in the bottom of the bowl, and do not stir the salad in it
till it is to be eaten.
SAUCE FOR BOILED TRIPE, OR CALF'S HEAD.
Strong vinegar a table-spoonful, a tea-spoonful of mustard, the same quantity of
brown sugar and black pepper, stirred into half a pint of melted butter.
MINT SAUCE, FOR VEAL OR MUTTON.
Take two table-spoonsful of green mint, half a tea-cupful of vinegar, and two
table-spoonsful of pounded loaf sugar, and mix them well together.
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