Salad, French
- INGREDIENTS. - Lettuces; a little chopped burnet. To every 4 tablespoonfuls of oil allow 1½ of either tarragon or plain French vinegar; 1 saltspoonful of salt, 1/2 sultspoonful of pepper. Wash the lettuces, shake them in a cloth, and cut them into inch lengths. Put the lettuce into a salad-bowl, sprinkle over the chopped burnet, and mix these well together. Put the salt and pepper into the salad-spoon, moisten with the vinegar, disperse this amongst the salad, pour the oil over, and mix the whole well together for fuls of wine or brandy, or 3 tablespoonfuls of liqueur, should be poured in the middle of the fruit; and, when the flavour is liked, a little pounded cinnamon may be added.
In helping the fruit, it should be lightly stirred, that the wine and sugar may be equally distributed.
SEASONABLE in summer.