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Classic
Cook Books
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page 85
Swedish salad.
Take a salted herring and cut it in small dice shaped pieces; add to that as
much beef, potatoes, red beets, apples and four soaked anchovis, all cut and
chopped in the same way. To this add one tablespoonful of each of the following
substances: dried caper, finely chopped cucumbers, chopped hard boiled eggs.
Season the salad with salt, vinegar and olive oil making it taste a little odd
but agreeable. Now put up and cover the salad with 24 oysters.
Indian cress.
Clean the cresses; let the water run off, place in an earthen jar and pour over
it boiling hot vinegar. Cover the jar until cool: then put in glass jar and use
to different kinds of sauces.
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