Russian Salad
INGREDIENTS.- Any cold cooked vegetables, such as peas, asparagus, potatoes, carrots, lettuces and cucumbers, some anchovies, fileted and boned; some stoned olives, any cold fish, flaked, mayonnaise sauce, aspic jelly.
The vegetables should all be cut up small, the lettuce shred finely, and they should then be thoroughly mixed with the flaked fish and the sauce; then the salad should be turned into the dish in which it is to be served, and garnished with the olives, the anchovies and some bright-coloured aspic jelly. A pretty way of serving a Russian salad is shown in our illustration. The aspic, in which is put the fish, is set in a border mould, and, when turned out, the salad is piled in the centre, and a few bright leaves of lettuce cut up finely, with a garnish of slices of beetroot, put round.
SEASONABLE in summer.
Note. Two sweet vegetables, such as beet and carrot, should not be used in the same salad, and both of these should be used sparingly; lettuce and cress should be used in a larger proportion than anything else.
RUSSIAN SALAD. "Squares of coloured ice, Sweetened with syrup, tinctured with spice."
THOMAS BAILY ALDRICH.
SAGE-AND-ONION STUFFING.
AGE-&- ONION Stuffing (for Geese, Ducks and Pork). -INGREDIENTS.-4 large onions, 10 sage-leaves, 1/4 lb. of bread-crumbs, 1½ oz. of butter, salt and pepper to taste, 1 egg.
AVERAGE COST, 5d.
Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness. Chop both these very fine, add the bread, seasoning and butter, and work the whole together with the yolk of an egg, when the stuffing will be ready for use. It should be rather highly seasoned, and the sage-leaves should be very finely chopped. Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuffing then, however, is not nearly so mild, and, to many tastes, its strong flavour would be very objectionable. When made for goose, a portion of the liver of the bird, simmered for a few minutes and very finely minced, is frequently added to this stuffing; and where economy is studied, the egg and butter may be dispensed with.
SAGO SAUCE.
TIME. Rather more than 5 minutes simmer the onions.