Sauces/Gravy Salad or Piquante Sauce for Cold Meat, Fish, &c. (No. 453)

salad or piquante sauce for cold meat, fish, &c. (no. 453)
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822)

Ingredients:

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1 oz. scraped horseradish​

1/2 oz. salt​

1 tbsp. mustard​

4 drachms of minced eschalots (1/2 oz.)​

1/2 drachm of celery seed (1/16 of an oz.)​

1/2 drachm of cayenne pepper (1/16 of an oz.)​

1 pint of burnet, or tarragon vinegar​

​

Instructions:

See also No. 372.​

​

Pound together​

An ounce of scraped horseradish,​

Half an ounce of salt,​

A table spoonful of made mustard No 370,​

Four drachms of minced eschalots No 409,​

Half a drachm of celery seed No 409,​

And half ditto of Cayenne No 404,​

Adding gradually a pint of burnet No 399, or tarragon vinegar No 396, and let it stand in a jar a week and then pass it through a sieve.​

​

 

[Stiles/Akin]

Weekly Georgia telegraph. (Macon [Ga.]) 1858-1869, May 22, 1868, Image 8

 

[Seduzal]

Sounds like an interesting mixture. Thanks for sharing.

 

[donna]

Some interesting dressing. Thanks for posting.

 

[Stiles/Akin]

I am not sure about pouring a heated salad dressing over lettuce but to each his own. Without refrigeration i guess thats the way you ate it.

 

[lupaglupa]

In the first recipe it would help if you knew the proportions of water and vinegar in that pint. I have had hot dressing on salad before, though it usually includes bacon. The second recipe is just about mayonnaise. Which used to be used as salad dressing.

 

[donna]

There are three general types of salad dressings. They are:

French Dressing which may be varied by the addition of honey, fruit juice, grated cheese and different combinations of seasonings.

Boiled Dressing may be varied by use of whipped cream, whipped evaporated milk, chopped hard cooked egg, relishes or chopped pickles.

Mayonnaise Dressing may be varied in the same way as boiled dressing. It forms the foundation for Thousand Island and Russian Dressing.

From: "The Household Searchlight Recipe Book" published by "The Household Magazine".

 

[Nathanb1]

I kept thinking it was a short trip to Salmonella.