Salad, Winter
INGREDIENTS for salad for 6 persons. - Endive, mustard-andcress, boiled beetroot, 3 or 4 hard-boiled eggs, celery. AVERAGE COST, 8d.
The above ingredients form the principal constituents of a winter salad, and may be converted into a very pretty dish, by nicely contrasting the various colours and by tastefully garnishing it. Shred the celery into thin pieces, after having carefully washed and cut away all worm-eaten pieces; cleanse the endive and mustard-and-cress free from grit, and arrange these high in the centre of a salad-bowl or dish; garnish with the hard-boiled eggs and beetroot, both of which should be cut in slices; and pour into the dish, but not over the salad, either of the salad dressings. Never dress a salad long before it is required for table, as, by standing, it loses its freshness and pretty crisp and light appearance; the Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bayleaves, carrots, mace and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy while on, as the fish is sufficiently cooked; take away all the liquor, except enough to keep the salmon moist, and put into another stewpan; add the stock, thicken with butter and flour, and put in the anchovies, lemonjuice, cayenne and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen.
TIME.-1 hour.
SEASONABLE in spring and summer.