No. 194 Vegetable Salad
4 young carrots.
4 young potatoes.
1 shalot.
½ teaspoon salt.
3 tomatoes.
1 teaspoon minced watercress
½ pint water.
1 tablespoon vinegar.
Scrape the carrots and potatoes very clean, and stew them gently until tender in the vinegar, salt and water, but on no account must they be allowed to break. When done, take up carefully and place on a board to cool. Scald the tomatoes by plunging them first into boiling water and then into cold; remove the skins and seeds and cut into small slices. When the vegetables are quite cold, cut them up into ornamental shapes, and arrange them with the tomatoes and shalot very finely minced in a salad bowl, pour over a Mayonnaise sauce or salad sauce No. 176, and sprinkle the watercress on the top. Hard-boiled eggs may be added if liked.