Recipes > Salads > To Dress Salad

To Dress Salad


  • lettuce, pepper grass, chervil, cress, etc.
  • 2 fresh eggs
  • 2 spoonsful of oil
  • 1 tea-spoonful of salt
  • 1 tea-spoonful of powdered sugar
  • 1 tea-spoonful of made mustard
  • 2 table-spoonsful of common vinegar
  • 2 table-spoonfuls of tarragon vinegar
  • scallions


To have this delicate dish in perfection, the lettuce, pepper grass, chervil, cress, etc. should be gathered early in the morning, nicely picked, washed, and laid in cold water, which will be improved by adding ice; just before dinner is ready to be served, drain the water from your salad, cut it into a bowl, giving the proper proportions of each plant; prepare the following mixture to pour over it: boil the eggs ten minutes, put them in water to cool, then take the yelks in a soup plate, pour on them a table spoonful of cold water, rub them with a wooden spoon until they are perfectly dissolved; then add the oil: when well mixed, put in the salt, powdered sugar, and made mustard; when all these are united and quite smooth, stir in the vinegars; put it over the salad, and garnish the top with the whites of the eggs cut into rings, and lay around the edge of the bowl young scallions, they being the most delicate of the onion tribe.


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The Virginia Housewife (1860).

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