Boil four onions in the skin till tender, also a piece of beetroot; let both get cold; remove the skin, cut them in slices, put them in a plate, one slice on the edge of the other alternately; put into a small basin half a teaspoonful of salt, a quarter of pepper, one of good vinegar, three of oil, mix them well; pour over when ready to serve.
Celery, Young Onions, and Radishes
Celery, Young Onions, and Radishes may be used in salad with the above dressing, adding a teaspoonful of mustard.
Cut in thin slices on a plate, with salt, pepper, oil, and vinegar in proportion to the above directions.
Green French Beans
When cold put into a bowl, with some tarragon, chervil, and chopped chives, dressed as before.
Brussels Sprouts, the same way.