Mix some lettuce, sorrel, endive, celery, spinage, and
onions, seasoned as above. 7. Take the fresh tender leaves of cole wort,
or cabbage plants, with lettuce, sorrel, parsley, tarragon, nettle tops,
mint, and pennyroyal; and season them with salt, oil, and vinegar. If
highly seasoned, this is a very warm and relishing salad. 8. For winter
salad, take some tender plants of colewort, sorrel, lettuce, endive,
celery, parsley, and sliced onions; and season them as before. 9.
Another winter salad may be made of lettuce, spinage, endive, celery,
and half a clove of garlic. Season it well with oil, vinegar, and salt.
This salad is very warming and wholesome. All these aromatic herbs are
particularly proper for phlegmatic and weakly persons, as they have the
property of warming the stomach, and improving the blood. To supply the
want of oil in salads, make some thick melted butter, and use it in the
same proportion as oil. Some sweet thick cream is a still better
substitute, and will do as well as oil, especially as some persons have
an aversion to oil. Cream also looks well in salads. A good salad sauce
may be made of two yolks of eggs boiled hard, mixed with a spoonful of
Parmesan cheese grated, a little patent mustard, a spoonful of tarragon
vinegar, and a larger one of ketchup. When stirred well together, add
four spoonfuls of salad oil, and one of elder vinegar, and beat them up
very smooth. It is very common in France, amongst all classes of people,
to dress cauliflowers and French beans to eat cold, as salads, with a
sauce of oil, vinegar, salt, and pepper. In some parts of France, raw
salads, composed entirely of herbs growing wild in the fields, are in
frequent use; and for distinction sake, are called rural salads. The
English, who are not so fond of pungent flavours, are in the habit of
substituting sugar instead of pepper and salt, where oil is not used, in
order to soften the asperity of the vinegar.

SALMAGUNDY. This is a beautiful small dish, if in a nice shape, and the
colours of the ingredients be properly varied. For this purpose chop
separately the white part of cold chicken or veal, yolks of eggs boiled
hard, the whites of eggs, beet root, parsley, half a dozen anchovies,
red pickled cabbage, ham and grated tongue, or any thing well flavoured
and of a good colour. Some people like a small proportion of onion, but
it may be better omitted. A saucer, large teacup, or any other base,
must be put into a small