Modern cookery for private families by Eliza Acton

lobster salad: they may previously be sauced, and then drained from their dressing a little. A more wholesome and safer mode of imparting the flavour of the cucumber, however, is to use for the salad vinegar in which that vegetable has been steeped for some hours after having been cut up small. AN EXCELLENT HERRING SALAD. (_Swedish Receipt._) Soak, skin, split, and bone a large Norway herring; lay the two sides along a dish, and slice them slopingly (or substitute for this one or two fine Dutch herrings). Arrange in symmetrical order over the fish slices of cooked beet-root, cold boiled potatoes, and pickled gherkins; then add one or two sharp apples chopped small, and the yolks and whites, separately minced, of some hard-boiled eggs, with any thing else which may be at hand, and may serve to vary tastefully the decoration of the dish. Place these ingredients in small heaps of well-contrasting colours on the surface of the salad, and lay a border of curled celery leaves or parsley round the bowl. For sauce, rub the yolk of one hard-boiled egg quite smooth with some salt; to this add oil and vinegar as for an ordinary salad, and dilute the whole with some thick sour cream. _Obs._—“Sour cream” is an ingredient not much approved by English taste, but it enters largely into German cookery, and into that of Sweden, and of other northern countries also. About half a pound of cold beef cut into small thin shavings or collops, is often added to a herring-salad abroad: it may be either of simply roasted or boiled, or of salted and smoked meat. TARTAR SAUCE. (_Sauce à la Tartare_). Add to the preceding _remoulade_, or to any other sauce of the same nature, a teaspoonful or more of made mustard, one of finely-minced shalots, one of parsley or tarragon, and one of capers or of pickled gherkins, with a rather high seasoning of cayenne, and some salt if needed. The tartar-mustard of the previous chapter, or good French mustard, is to be preferred to English for this sauce, which is usually made very pungent, and for which any ingredients can be used to the taste which will serve to render it so. Tarragon vinegar, _minced tarragon_ and eschalots, and plenty of oil, are used for it in France, in conjunction with the yolks of one or two eggs, and chopped capers, or gherkins, to which olives are sometimes added. SHRIMP CHATNEY. (_Mauritian Receipt._) Shell with care a quart of fresh shrimps (for the mode of doing this see