Cakes & Ale: A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veraciousSpencer, Edward
General
Cakes & Ale: A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veracious
Spencer, Edward
Cooking, English; Dinners and dining; Entertaining; Gastronomy
An excellent winter salad is made with beetroot and
celery, cut in thin slices, and served--with or without
onions--either with a mayonnaise sauce, or with a plain cream
sauce: to every tablespoonful of cream add a teaspoonful of
tarragon vinegar, a little sugar, and a suspicion of cayenne.
This salad looks best served in alternate slices of beet and
celery, on a flat silver dish, around the sauce.
_A Gentleman Salad Maker._
Although in the metropolis it is still customary, in middle-class
households, to hire "outside help" on the occasion of a dinner-party,
we have not heard for some time of a salad-dresser who makes
house-to-house visitations in the exercise of his profession. But,
at the end of the 18th century, the Chevalier d'Allignac, who had
escaped from Paris to London in the evil days of the Revolution, made
a fortune in this way. He was paid at the rate of £5 a salad, and
naturally, soon started his own carriage, "in order that he might
pass quickly from house to house, during the dining hours of the
aristocracy." High as the fee may appear to be, it is impossible to
measure the width of the gulf which lies between the salad as made by
a lover of the art, and the kitchen-wench; and a perfect salad is,
like a perfect curry, "far above rubies."
_A Memorable Salad_
was once served in my own mansion. The _chef_, who understood these
matters well, when her hair was free from vine leaves, had been
celebrating her birthday or some other festival; and had mixed the
dressing with Colza oil. Her funeral was largely attended.
CHAPTER XIV
SALADS AND CONDIMENTS
"Epicurean cooks
Sharpen with cloyless sauce his appetite."
Roman salad--Italian ditto--Various other salads--Sauce
for cold mutton--Chutnine--Raw chutnee--Horse-radish
sauce--Christopher North's sauce--How to serve a
mackerel--_Sauce Tartare_--Ditto for sucking pig--Delights of
making _Sambal_--A new language.
It has, I hope, been made sufficiently clear that neither water-cress
nor radishes should figure in a dressed salad; from the which I
would also exclude such "small deer" as mustard and cress. There is,
however, no black mark against the narrow-leaved CORN SALAD plant,
or "lamb's lettuce"; and its great advantage is that it can be grown
almost anywhere during the winter months, when lettuces have to be
"coddled," and thereby robbed of most of their flavour.
Public-domain text, read in full here on John Shaqi.
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