| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
English |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Well-boiled potatoes passed through a sieve |
| 1 |
ts |
Mustard |
| 2 |
ts |
Each of salt and anchovy essence |
| 1/2 |
ts |
Very finely chopped onion |
| 3 |
tb |
Olive oil |
| 1 |
tb |
Vinegar |
| 2 |
|
Hard-boiled eggs; yolks of, mashed to a paste |
INSTRUCTIONS
This unusual salad dressing was discovered in a letter written by a Miss
Eliza Acton dated 22 May 1845, to a Mrs Dolittle (no, not the other Eliza).
In the letter, Miss Acton wrote, "as this salad is the result of great
experience and reflexion (her spelling) it is hoped that young salad makers
will not attempt to make any improvement on it." So there!
Mix all the ingredients thoroughly before serving.
I wouldn't dream of modifying Miss Acton's receipt --- you can if you dare
~-- because I have to admit, it is rather good with a fresh green salad.
*Note: Sallet was the old English word for salad from around 1588 to about
the middle of the 1800's.
Handy Hint:
To make sure that there are no little slugs or snails hiding in your fresh
produce, soak them in ice cold water containing 1 tablespoon of vinegar,
for 30 mins.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Dr David E Bevan"
<bev44@batelco.com.bh> on Nov 7, 1997
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