A ‘Boiled Salad’ of 1840

Preparation info
    • Difficulty


Appears in
The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This grand salad is particularly good served with home-cooked ham or gammon.


  • boiled onions, beetroot, cauliflower or broccoli heads, celery, french beans
  • 2 oz. (60 g.</


Take a small quantity of all of the vegetables or 3 or 4 of them and cook them separately, using little water and plenty of salt and being careful not to overcook them. Drain well and allow to get cold. Cut and divide all the cooked vegetables into neat pieces. Arrange half the lettuce on the bottom of a very large flat dish and pour over a