SALAD, French.
Ingredients.—Lettuces; a little chopped burnet. To every 4 tablespoonfuls of oil allow 1½ of either Tarragon or plain French vinegar; 1 saltspoonful of salt, ½ saltspoonful of pepper. Mode.—Wash the lettuces, shake them in a cloth, and cut them into inch lengths. Put the lettuce into a salad-bowl, sprinkle over the chopped burnet, and mix these well together. Put the salt and pepper into the salad-spoon, moisten with the vinegar, disperse this amongst the salad, pour the oil over, and mix the whole well together for at least five minutes, when the preparation will be ready for table. This is the very simple and expeditious mode of preparing a salad generally adopted by our French neighbours, who are so noted for the delicious manner in which they dress their bowl. Success will not be obtained if the right vinegar is not procured, therefore we advise our friends who wish to excel in making a French salad to procure a bottle of the best French vinegar, flavoured with Tarragon or not as the taste may dictate. Those persons living in or near London, can purchase the vinegar of Messrs. Crosse & Blackwell, Soho Square, at whose establishment the quality of this important ingredient in a salad can be relied on. Time.—To be stirred at least 5 minutes after all the ingredients are put in. Sufficient. Allow 2 moderate-sized lettuces for 4 persons. Seasonable. Plentiful in summer, but scarce and dear during the winter season.