CHAPTER VI.
COLD SAUCES, SALADS, ETC.
| Page | |
| Superior Mint Sauce, to serve with Lamb | [132] |
| Common Mint Sauce | [132] |
| Strained Mint Sauce | [132] |
| Fine Horseradish Sauce, to serve with cold roast, stewed, or boiled Beef | [133] |
| Cold Maître d’Hôtel, or Steward’s Sauce | [133] |
| Cold Dutch or American Sauce, for Salads of dressed Vegetables, Salt Fish, or hard Eggs | [133] |
| English Sauce for Salad, cold Meat, or cold Fish | [134] |
| The Poet’s receipt for Salad | [135] |
| Sauce Mayonnaise, for Salads, cold Meat, Poultry, Fish, or Vegetables | [135] |
| Red or green Mayonnaise Sauce | [136] |
| Imperial Mayonnaise, an elegant Jellied Sauce or Salad dressing | [136] |
| Remoulade | [137] |
| Oxford Brawn Sauce | [137] |
| Forced Eggs for garnishing Salads | [137] |
| Anchovy Butter (excellent) | [138] |
| Lobster Butter | [138] |
| Truffled Butter, and Truffles potted in Butter for the Breakfast or Luncheon table | [139] |
| English Salads | [140] |
| French Salad | [140] |
| French Salad—Dressing | [140] |
| Des Cerneaux, or Walnut Salad | [141] |
| Suffolk Salad | [141] |
| Yorkshire Ploughman’s Salad | [141] |
| An excellent Salad of young Vegetables | [141] |
| Sorrel Salad, to serve with Lamb Cutlets, Veal Cutlets, or roast Lamb | [142] |
| Lobster Salad | [142] |
| An excellent Herring Salad (Swedish receipt) | [143] |
| Tartar Sauce (Sauce à la Tartare) | [143] |
| Shrimp Chatney (Mauritian receipt) | [144] |
| Capsicum Chatney | [144] |