Eared whole are especially ornamental ; make a Jellied Bouillon
dressing, using Tarragon or Anchovy vinegar if obtainable, instead
of the plain vinegar. Rinse a mold and pour in some of the jelly
to the depth of third of an inch ; set mold in a bed of pounded ice,
or snow, and put in a cold place ; when hardened lay in whole fish,
570 8ALAD.
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or pieces, in any design wished, not letting them touch the sides of
mold ; then fill spaces between the fish with more jelly until the
fish begin to floaty and when hardened repeat as above, till mold la
fall. Keep dressing from hardening while using, by placing pitcher
in hot water as described in Chicken in Jelly : although if bea of ice
or snow is used, the salad soon hardens and simply keeping the
pitcher on kitchen table will be warm enough as it wants to be half
thickened when used. Place mold on ice for three or four hours, re-
move as directed, and serve on platter garnished with parsley, let-
tuce, sliced boiled eggs✪ Jellied Bouillon Salad, beets, etc., arrange in any pretty design.
A Sardine Dressing may be prepared and a spoonful placed upon
each slice when served at table, or it may be served without any
dressing. Or With Oysters^ slightly cook them, or sprinkle wita
salt and pepper and let stand an hour or two, drain and make same
w&y, addmg celery cut in quarter inch dice as a border to the layer
of oysters, and using the oyster liquor with what water is necessary
in place of the water for the Jelliea Dressing. Celery Vinegar makes
the salad nicer than plain vinegar. With Lobster, make same as
fish and the coral ana different parts can be arranged in the jelly to
make a very handsome dish. IVith Game, Poultry or Meat^ pre-
pare as with fish, being cold, cooked ingredients and serving at
table with any dressing wished or without any. A harmoniously
flavored vinegar may be used in the dressing for any of the difier-
ent salads instead of plain if wished. With Fruit, make same^
using the Jellied Orange Dressing with high colored fruit, as cur-
rants, raspberries, cherries, strawberries, blackberries, etc., and with
slices of peaches, pears, apples, etc., the Jellied Raspberry Dressing,
serving former with or without the Orange Dressing (liquid) ana
the latter with or without the Raspberry Dressing. With Vege*
tables prepare in same manner, using cold cooked vegetables with
the Jellied Bouillon Dressing, and vmere pease, dice of carrots, white
turnips, beets, etc., are arranged tastefully the effect is very pleasing,
or use any of the green vegetables, such as lettuce, celery, etc., or
either kind can be used with fish, meat or poultry and be found an
addition ; and in fact many combinations can be made with differ-
ent kinds of fruit, different kinds of meat, etc. It is not at all diffi-
cult to make, only somewhat tedious, but one will be fully repaid
for all the trouble in both the taste and beauty of the salad.
Page 493 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cleared whole are especially ornamental ; make a Jellied Bouillon dressing, using Tarragon or Anchovy vinegar if obtainable, instead of the plain vinegar. Rinse a mold and pour in some of the jelly to the depth of third of an inch ; set mold in a bed of pounded ice, or snow, and put in a cold place ; when hardened lay in whole fish,
570 SALAD.
<M^iM^— — ^■^^■— ^^P^— ^^^— — ^^^^^— I i'Ml ■ I— — ^— — ^— ^^^^^^^^M^—i — ^—1 ^
or pieces, in any design wished, not letting them touch the sides of mold ; then fill spaces between the fish with more jelly until the fish begin to floaty and when hardened repeat as above, till mold la fall. Keep dressing from hardening while using, by placing pitcher in hot water as described in Chicken in Jelly : although if bea of ice or snow is used, the salad soon hardens and simply keeping the pitcher on kitchen table will be warm enough as it wants to be half thickened when used. Place mold on ice for three or four hours, remove as directed, and serve on platter garnished with parsley, lettuce, sliced boiled eggs, beets, etc., arrange in any pretty design. A Sardine Dressing may be prepared and a spoonful placed upon each slice when served at table, or it may be served without any dressing. Or With Oysters^ slightly cook them, or sprinkle wita salt and pepper and let stand an hour or two, drain and make same way, addmg celery cut in quarter inch dice as a border to the layer of oysters, and using the oyster liquor with what water is necessary in place of the water for the Jelliea Dressing. Celery Vinegar makes the salad nicer than plain vinegar. With Lobster, make same as fish and the coral ana different parts can be arranged in the jelly to make a very handsome dish. IVith Game, Poultry or Meat^ prepare as with fish, being cold, cooked ingredients and serving at table with any dressing wished or without any. A harmoniously flavored vinegar may be used in the dressing for any of the different salads instead of plain if wished. With Fruit, make same^ using the Jellied Orange Dressing with high colored fruit, as currants, raspberries, cherries, strawberries, blackberries, etc., and with slices of peaches, pears, apples, etc., the Jellied Raspberry Dressing, serving former with or without the Orange Dressing (liquid) ana the latter with or without the Raspberry Dressing. With Vegetables tables prepare in same manner, using cold cooked vegetables with the Jellied Bouillon Dressing, and where pease, dice of carrots, white turnips, beets, etc., are arranged tastefully the effect is very pleasing, or use any of the green vegetables, such as lettuce, celery, etc., or either kind can be used with fish, meat or poultry and be found an addition ; and in fact many combinations can be made with different kinds of fruit, different kinds of meat, etc. It is not at all difficult to make, only somewhat tedious, but one will be fully repaid for all the trouble in both the taste and beauty of the salad.
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Jellied Bouillon Salad