Beet Salad
Slice, and cut into dice, sufficient cold, boiled beets to make one pint; heap them in the centre of a salad dish and cover with a half pint of sauce Tartare. Garnish with parsley, and serve very cold.
Philadelphia, 1888: what to eat when it is too hot to cook, from the cooking-school teacher who taught the city.
Slice, and cut into dice, sufficient cold, boiled beets to make one pint; heap them in the centre of a salad dish and cover with a half pint of sauce Tartare. Garnish with parsley, and serve very cold.