The thorough good cook : A series of chats on the culinary art and nine hundred recipes / by George Augustus Sala.

  • George Augustus Sala
Date:
1896
Catalogue details

Licence: Public Domain Mark

Credit: The thorough good cook : A series of chats on the culinary art and nine hundred recipes / by George Augustus Sala. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    oaten bodily, rind and flesh, with the duck. The juice of the orange only loses its flavour when it is mingled with other ingredients, especially with wine. You want it fresh; sharp upon your palate; and it gives in its natural state an estimable zest to the bird itself. In salads and salad dressings the Teutons are very powerful; and this should be remembered—that in the Fatherland every known vegetable, when cooked plainly, can be used cold for salad. Potato salad may be considered as native to German soil. The potatoes must be boiled in their skins, and while warm must be peeled and sliced thin; then chives, onions, and parsley are chopped very fine and strewn over the potatoes in the salad bowl. ]STow sprinkle with salt and pepper; add three spoonfuls of oil; moisten moderately with vinegar and water mixed, that the salad may not be too sour. Several items may be added to the potato salad, both for flavour and appearance. Among these, remember pickled beetroot sliced, a fresh cucumber sliced, a Yarmouth bloater or a Dutch herring- minced small, or a few sardines shredded. Our Teutonic kinsmen also make excellent salads of red cabbage and celery, of white cabbage, of succoiy, of peas, beans, artichokes, cauliflowers, and young hops before they are leaf}-. Some salads they make with a dressing composed ■of cream instead of oil. They have a supreme salad which they call the Polish one, which is made of cold roast game or poultry cut into very small dice, seasoned with pepper, salt, mustard, and finely minced chives, over which are poured equal parts of oil and vinegar. In defence of the equality in quantity of the second with the first moistening- ingredient, they urge that poultry and game are stronger m flavour than green-meat, and demand a sharper or more acid sauce. When the Polish salad has arrived at this stage, three eggs, boiled for three minutes, have their yolks stirred in with the meat, while the whites are