New vegetarian dishes / by Mrs. Bowdich ; with a preface by Ernest Bell.

  • Bowdich, E. W., Mrs.
Date:
1893
Catalogue details

Licence: Public Domain Mark

Credit: New vegetarian dishes / by Mrs. Bowdich ; with a preface by Ernest Bell. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    No. 193.—Sea Kale Salad. 6 or 8 heads of kale. | Sauce No. 176. Boil the kale until tender in salted water. When quite done, strain, and stand on one side to get cold. Cut into pieces about one inch long, place in a dish or bowl, pour over half the sauce, and the remainder just before sending to table. No. 194.—Vegetable Salad. 4 young carrots. 4 young potatoes. 1 shalot. a teaspoon salt. 3 tomatoes. 1 teaspoon minced water- cress. •i pint water. 1 tablespoon vinegar. Scrape the carrots and potatoes very clean, and stew them gently until tender in the vinegar, salt and water, but on no account must they be allowed to break. When done, take up carefully and place on a board to cool. Scald the tomatoes by plung- ing them first into boiling water and then into cold ; remove the skins and seeds and cut into small slices. When the vegetables are quite cold, cut them up into ornamental shapes, and arrange them with the tomatoes and shalot very finely minced in a salad bowl, pour over a Mayonnaise sauce or salad sauce No. 176, and sprinkle the watercress on the top. Hard-boiled eggs may be added if liked.