A Grand Cabbage Salad

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is a seventeenth-century recipe and is very good as a starting course. It comes from a Scottish MS., where it was proposed as a side dish.


  • about 2 lb. (1 k.) hard white salad cabbage coarsely grated
  • 1 medium onion very finely ch


Mix the cabbage, onion, half the parsley, the chives and the thyme and lightly mix the mustard mayonnaise into them. Pile on to six small plates and arrange the anchovy or herring fillets and the sliced eggs over the mounds. Sprinkle each salad with the remaining parsley.