Cold Sauces, Salads, etc.

Appears in

Modern Cookery for Private Families

Modern Cookery for Private Families

Published 1845

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Superior Mint-Sauce

Common Mint-Sauce

Strained Mint Sauce

Fine Horseradish Sauce

Cold Maitre d’Hotel, or Steward’s Sauce

Cold Dutch or American Sauce, for Salads of Dressed Vegetables, Salt Fish, or Hard Eggs

English Sauce for Salad, Cold Meat, or Cold Fish

The Poet’s Receipt for Salad.*

Sauce Mayonnaise

Red or Green Mayonnaise Sauce

Imperial Mayonnaise

Oxford Brawn Sauce

Forced Eggs for Garnishing Salad

Truffled Butter (And Truffles Potted in Butter.)

French Salad Dressing

Des Cerneaux, or Walnut Salad

Yorkshire Ploughman’s Salad

An Excellent Salad of Young Vegetables

An Excellent Herring Salad

Capsicumb Chatney

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