Boiled Salad

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

2 heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
1 pint of French beans ↝ Beans, french, mature seeds, raw [Legumes and Legume Products]
lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
endive ↝ Endive, raw [Vegetables and Vegetable Products]
a few tufts of boiled cauliflower ↝ Cauliflower, raw [Vegetables and Vegetable Products]
Tarragon ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]
burnet
boiled onion ↝ Onions, raw [Vegetables and Vegetable Products]
slices of cold meat, poultry, or fish ↝ Fish, raw [Fish]

Sauce

either of the sauces No. 506, 507, or 508 ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (6)

Boil the celery and beans separately until tender.
Cut the celery into pieces about 2 inches long.
Put the prepared celery and beans into a salad-bowl or dish.
Pour over either of the sauces No. 506, 507, or 508.
Garnish the dish with a little lettuce finely chopped, blanched endive, or a few tufts of boiled cauliflower.
Tarragon, chervil, burnet, and boiled onion, may be added to the above salad with advantage, as also slices of cold meat, poultry, or fish.

Original Text

BOILED SALAD.

1151. INGREDIENTS.—2 heads of celery, 1 pint of French beans, lettuce, and endive.

[Illustration: FRENCH BEANS.]

[Illustration: CHERVIL.]

Mode.—Boil the celery and beans separately until tender, and cut the celery into pieces about 2 inches long. Put these into a salad-bowl or dish; pour over either of the sauces No. 506, 507, or 508, and garnish the dish with a little lettuce finely chopped, blanched endive, or a few tufts of boiled cauliflower. This composition, if less agreeable than vegetables in their raw state, is more wholesome; for salads, however they may be compounded, when eaten uncooked, prove to some people indigestible. Tarragon, chervil, burnet, and boiled onion, may be added to the above salad with advantage, as also slices of cold meat, poultry, or fish.

Seasonable from July to October.

ACETARIOUS VEGETABLES.—By the term Acetarious vegetables, is expressed a numerous class of plants, of various culture and habit, which are principally used as salads, pickles, and condiments. They are to be considered rather as articles of comparative luxury than as ordinary food, and are more desirable for their coolness, or their agreeable flavour, than for their nutritive powers.

CAULIFLOWER.—The cauliflower is less indigestible than the cabbage; it possesses a most agreeable flavour, and is sufficiently delicate to be served at the tables of the wealthy. It is a wholesome vegetable, but should be eaten moderately, as it induces flatulence. Persons of weak constitutions and delicate stomachs should abstain from cauliflower as much as possible. They may be prepared in a variety of ways; and, in selecting them, the whitest should be chosen; those tinged with green or yellow being of indifferent quality.

Notes

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