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Vinagret for cold Fowl or Meat
New system of domestic cookery, forme...
·
Rundell, Maria Eliza Ketelby
·
1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success
· extracted 13 days ago
Not a recipe
No
Ingredients (6)
mint
↝ Spearmint, fresh [Spices and Herbs]
parsley
↝ Parsley, raw [Not included in a food category]
shalot
salt
↝ Salt, table, iodized [Spices and Herbs]
oil
↝ Oil, safflower [Fats and Oils]
vinegar
↝ Vinegar [Mustard and other condiments]
Instructions (2)
Chop fine mint, parsley, and shalot, and add salt, oil, and vinegar.
It may be poured over, or sent in a boat.
Original Text
Vinagret for cold Fowl or Meat. Chop fine mint, parsley, and shalot, and add salt, oil, and vinegar. It may be poured over, or sent in a boat.
Notes
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