Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- an ounce of butter
- a teaspoonful of made mustard
Directions
bead of garlic, or you can rub a crust of bread with a bead of garlic, and toss this lightly about in the salad when you mix it.
Salsify Salad. — Boiled salsify makes a very delicious salad. Take some white salsify, scrape it, and instantly throw it into vinegar and water, by which means you will keep it a pure white. Then, when you have all ready, throw it into boiling water, slightly salted, boil it till it is tender, throw it into cold water, and when cold take it out, drain it and dry it, cut it up into small half-inch pieces (or put it in whole, in sticks, into a salad-bowl), sprinkle a little chopped blanched parsley over the top, dress in the ordinary way with oil and white French vinegar, and be sure to use white pepper, not black. If white wine vinegar is objected to, the juice of a hard fresh lemon is equally good, if not better.
Potato Salad. — Potato salad is generally made from the remains of cold boiled potatoes. Of course, potatoes can be boiled on purpose, in which case they should be allowed to get cold in the water in which they were boiled. New potatoes are far better for the purpose than old. Cut the potatoes into slices, and place them in a salad-bowl with a little finely chopped blanched parsley. You can also add some finely chopped onion or shallot. If you do not add these you can rub the bowl with a bead of garlic. Sprinkle some more chopped parsley over the top of the salad and ornament the edge of the bowl with some thin slices of pickled gherkins. A few stoned olives can also be added. Dress the salad with oil and vinegar in the ordinary way.
Asparagus Salad. — Cold asparagus makes a most delicious salad. It is needless, perhaps, to say it is made from cold boiled asparagus. The best dressing for asparagus salad is somewhat peculiar, and is made as follows : — Take, say, an ounce of butter, put it in a saucer, and melt it in the oven till it is like oil. ISTow mix in a teaspoonful of made mustard, some pepper, salt, and a dessertspoonful of vinegar. Stir it all together, and as it gets cold it will begin to get thick. Dip all the green part of the asparagus in this, and lay the heads gently, without breaking them, in a vegetable dish, with the white stalk resting on the edge of the dish,