Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

Home › The Principles of Cookery › Water-Cress Salad

Water-Cress Salad

Gather the water-cress when young, cleanse it thoroughly in salt and water, and serve as fresh as possible. Place it in a bowl, either alone or mixed with other salad plants, and toss it lightly in a simple salad sauce. When served at breakfast, water-cress is best sent to table as it is, fresh and crisp.

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