Modern cookery for private families by Eliza Acton

COLD SAUCES, SALADS, ETC. Page Superior Mint Sauce, to serve 132 with Lamb Common Mint Sauce 132 Strained Mint Sauce 132 Fine Horseradish Sauce, to 133 serve with cold roast, stewed, or boiled Beef Cold _Maître d’Hôtel_, or 133 Steward’s Sauce Cold Dutch or American Sauce, 133 for Salads of dressed Vegetables, Salt Fish, or hard Eggs English Sauce for Salad, cold 134 Meat, or cold Fish The Poet’s receipt for Salad 135 _Sauce Mayonnaise_, for 135 Salads, cold Meat, Poultry, Fish, or Vegetables Red or green _Mayonnaise_ 136 Sauce Imperial _Mayonnaise_, an 136 elegant Jellied Sauce or Salad dressing _Remoulade_ 137 Oxford Brawn Sauce 137 Forced Eggs for garnishing 137 Salads Anchovy Butter (_excellent_) 138 Lobster Butter 138 Truffled Butter, and Truffles 139 potted in Butter for the Breakfast or Luncheon table English Salads 140 French Salad 140 French Salad—Dressing 140 _Des Cerneaux_, or Walnut 141 Salad Suffolk Salad 141 Yorkshire Ploughman’s Salad 141 An excellent Salad of young 141 Vegetables Sorrel Salad, to serve with 142 Lamb Cutlets, Veal Cutlets, or roast Lamb Lobster Salad 142 An excellent Herring Salad 143 (_Swedish receipt_) Tartar Sauce (_Sauce à la 143 Tartare_) Shrimp Chatney (_Mauritian 144 receipt_) Capsicum Chatney 144