Salad

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No.10. Vegerable
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (8)

For cooking mushrooms

mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a little good salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
two or three slices of peeled lemon ↝ Lemon, raw [Citrus fruits]

For serving salad

minced parsley ↝ Parsley, raw [Not included in a food category]
chives (or shalot) ↝ Chives, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a French oil and vinegar salad dressing ↝ Salad dressing, home recipe, vinegar and oil [Fats and Oils]

Instructions (7)

Wipe and chop the mushrooms into dice.
Put the chopped mushrooms in a pan with a little good salad oil and two or three slices of peeled lemon.
Simmer gently until the mushrooms are cooked.
Set aside to cool.
When perfectly cold, lay the mushrooms in a salad bowl.
Add minced parsley and chives (or shalot), pepper and salt.
Toss all together with a French oil and vinegar salad dressing.

Original Text · last edited 4 days ago

— salad.—Wipe and chop the mushrooms into dice, and put them on in a pan with a little good salad oil and two or three slices of peeled lemon, and let this all simmer gently together till the mushrooms are cooked, when you set them aside to cool. When perfectly cold lay them in a salad bowl with a little minced parsley and chives (or shalot), pepper and salt, and toss it all together with a French oil and vinegar salad dressing.

Notes

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