Obs. Salad is a very compound dish with our neighbours the French, who always add to the mixture above, black pepper, and sometimes savoury spice.
The Italians mince the white meat of chickens into this sauce.
The Dutch, cold boiled turbot or lobster; or add to it a spoonful of grated parmesan or old Cheshire cheese, or mince very fine a little tarragon, or chervil, burnet, or young onion, celery, or pickled gherkins, &c.
Joan Cromwell’s grand salad was composed of equal parts of almonds, raisins, capers, pickled cucumbers, shrimps, and boiled turnips.
This mixture is sometimes made with cream, oiled butter (see [No. 260*]), or some good jelly of meat (which many prefer to the finest Florence oil), and flavoured with salad mixture ([No. 453]), basil ([No. 397]), or cress or celery vinegar ([No. 397*]), horseradish vinegar ([No. 399*]), cucumber vinegar ([No. 399]), and [Obs.] to [No. 116] of the Appendix; tarragon, or elder vinegar, essence of celery ([No. 409]), walnut or lemon pickle, or a slice of lemon cut into dice, and essence of anchovy ([No. 433]).
Forcemeat Stuffings.—(No. 373.)
Forcemeat is now considered an indispensable accompaniment to most made dishes, and when composed with good taste, gives additional spirit and relish to even that “sovereign of savouriness,” turtle soup.
It is also sent up in patties, and for stuffing of veal, game, poultry, &c.
The ingredients should be so proportioned, that no one flavour predominates.
To give the same stuffing for veal, hare, &c. argues a poverty of invention; with a little contrivance, you may make as great a variety as you have dishes.