405. A Family French Salad for the Summer

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (15)

a pound of cold beef into thin slices ↝ Beef, ground, raw [Ground beef]
about half a pound of white fresh lettuce, cut into pieces similar to the beef ↝ Lettuce, raw [Lettuce and lettuce salads]
a good teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
half that quantity of pepper ↝ Spices, pepper, black [Spices and Herbs]
two spoonfuls of vinegar ↝ Vinegar [Mustard and other condiments]
four of good salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]

for a change

cabbage-lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
a little endive (well washed) ↝ Endive, raw [Vegetables and Vegetable Products]
a little celery ↝ Celery, raw [Vegetables and Vegetable Products]
a few gherkins ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
a little chopped tarragon ↝ Parsley, raw [Not included in a food category]
chervil, chopped ↝ Parsley, raw [Not included in a food category]
chopped eschalots
a little scraped garlic, if approved of ↝ Garlic, raw [Vegetables and Vegetable Products]
White haricot beans ↝ White beans, NFS [Beans, peas, legumes]

Instructions (8)

Cut up a pound of cold beef into thin slices, which put into a salad-bowl
add about half a pound of white fresh lettuce, cut into pieces similar to the beef
season over with a good teaspoonful of salt
half that quantity of pepper
two spoonfuls of vinegar
and four of good salad oil
stir all together lightly with a fork and spoon
when well mixed it is ready to serve

Original Text

405. A Family French Salad for the Summer.—I can assure you that, when in France during the hot weather, I used to enjoy the following salads immensely, having them usually twice a week for my dinner; they are not only wholesome, but cheap and quickly done. Cut up a pound of cold beef into thin slices, which put into a salad-bowl with about half a pound of white fresh lettuce, cut into pieces similar to the beef, season over with a good teaspoonful of salt, half that quantity of pepper, two spoonfuls of vinegar, and four of good salad oil, stir all together lightly with a fork and spoon, and when well mixed it is ready to serve.

For a change, cabbage-lettuce may be used, or, if in season, a little endive (well washed), or a little celery, or a few gherkins; also, to vary the seasoning, a little chopped tarragon and chervil, chopped eschalots, or a little scraped garlic, if approved of, but all in proportion, and used with moderation. White haricot beans are also excellent with it.

Notes

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