f water,
or fine double cream; then add two table-spoonfuls of oil or melted
butter; when these are well mixed, add, by degrees, a tea-spoonful of
salt, or powdered lump sugar, and the same of made mustard: when these
are smoothly united, add very gradually three table-spoonfuls of
vinegar; rub it with the other ingredients till thoroughly incorporated
with them; cut up the white of the egg, and garnish the top of the salad
with it. Let the sauce remain at the bottom of the bowl, and do not stir
up the salad till it is to be eaten: we recommend the eaters to be
mindful of the duty of mastication, without the due performance of
which, all undressed vegetables are troublesome company for the
principal viscera, and some are even dangerously indigestible.

_Boiled Salad._

This is best compounded of boiled or baked onions (if Portugal the
better), some baked beet-root, cauliflower, or broccoli, and boiled
celery and French beans, or any of these articles, with the common salad
dressing; added to this, to give it an enticing appearance, and to give
some of the crispness and freshness so pleasant in salad, a small
quantity of raw endive, or lettuce and chervil, or burnet, strewed on
the top: this is by far more wholesome than the raw salad, and is much
eaten when put on the table.

N.B. The above sauce is equally good with cold meat, cold fish, or for
cucumbers, celery, radishes, &c. and all the other vegetables that are
sent to table undressed: to the above, a little minced onion is
generally an acceptable addition.

_Obs._ Salad is a very compound dish with our neighbours the French, who
always add to the mixture above, black pepper, and sometimes savoury
spice.

The Italians mince the white meat of chickens into this sauce.

The Dutch, cold boiled turbot or lobster; or add to it a spoonful of
grated parmesan or old Cheshire cheese, or mince very fine a little
tarragon, or chervil, burnet, or young onion, celery, or pickled
gherkins, &c.

Joan Cromwell's grand salad was composed of equal parts of almonds,
raisins, capers, pickled cucumbers, shrimps, and boiled turnips.

This mixture is sometimes made with cream, oiled butter (see No. 260*),
or some good jelly of meat (which many prefer to the finest Florence
oil), and flavoured with salad mixture (No. 453), basil (No. 397), or
cress or celery vinegar (No. 397*), horseradish vinegar (No. 399*),
cucumber vinegar (No. 399), and _Obs._ to No. 116 of the Appendix;
t