This salad dressing was invented by the Rev. Sydney Smith, whose genius as a writer and a wit is well known on both sides the Atlantic. If exactly followed, it will be found very fine on trial; no peculiar flavor predominating, but excellent as a whole. The above directions are taken from a manuscript receipt given by Mr. Smith to an American gentleman then in London.
In preparing this, or any other salad-dressing, take care not to use that excessively pungent and deleterious combination of drugs which is now so frequently imposed upon the public, as the best white wine vinegar. In reality, it has no vinous material about it; and it may be known by its violent and disagreeable sharpness, which overpowers and destroys the taste (and also the substance) of whatever it is mixed with. It is also very unwholesome. Its color is always pale, and it is nearly as clear as water. No one should buy or use it. The first quality of real cider vinegar is good for all purposes.
The above receipt may be tried for lobster dressing.
A Spanish proverb says, that for compounding a good salad, four persons are required—a spend-thrift for oil; a miser for vinegar; a man of judgment for salt; and a madman for stirring the dressing.
FINE CHICKEN SALAD.—
Having skinned a pair of cold fowls, remove the fat, and carve them as if for eating; cut all the flesh entirely from the bones, and either mince it or divide it into small shreds. Mix with it a little smoked tongue or cold ham, grated rather than chopped. Have ready one or two fine fresh lettuces, picked, washed, drained, and cut small. Put the cut lettuce on a dish, (spreading it evenly,) or into a large bowl, and place upon it the minced chicken in a close heap in the centre. For the dressing, mix together the following ingredients, in the proportion of the yolks of four eggs well beaten, a tea-spoonful of powdered white sugar, a salt-spoon of cayenne; (no salt if you have ham or tongue with the chicken,) two tea-spoonfuls of made mustard, six table-spoonfuls of salad oil, and five of celery vinegar. Stir this mixture well: put it into a small sauce-pan, set it over the fire, and let it boil three minutes,(not more,) stirring it all the time. Then set it to cool. When quite cold, cover with it thickly, the heap of chicken in the centre of the salad. To ornament it, have ready half a dozen or more, hard-boiled eggs, which, after the shell is peeled off, must be thrown directly into a pan of cold water to prevent them from turning blue. Cut each egg (white and yolk together) lengthways into four long pieces of equal size and shape; lay the pieces upon the salad all round the heap of chicken, and close to it; placing them so as to follow each other round in a slanting direction, something in the form of a circular wreath of leaves. Have ready, also, some very red cold beet, cut into small cones or points all of equal size; arrange them in a circle upon the lettuce, outside of the circle of cut egg. To be decorated in this manner, the salad should be placed in a dish rather than a bowl. In helping it, give each person a portion of every thing, and they will mix them together on their plates.
This salad should be prepared immediately before dinner or supper; as standing long will injure it. The colder it is the better.