And homemade mayo. The mashed hard yolks are the emulsifier and very delicious too. The whites of hard boiled eggs otoh, can get in the bin. I usually donate these to the maggies who def will eat them where I will not.
Recipe for a Salad
by Rev.Sydney Smith (circa mid 1800s)
To make this condiment your poet begs
The pounded yellow of two hard-boil’d eggs;
Two boiled potatoes, passed through kitchen sieve,
Smoothness and softness to the salad give.
Let onion atoms lurk within the bowl,
And, half-suspected, animate the whole.
Of mordant mustard add a single spoon,
Distrust the condiment that bites so soon;
But deem it not, thou man of herbs, a fault
To add a double quantity of salt;
Four times the spoon with oil of Lucca crown,
And twice with vinegar procur’d from town;
And lastly o’er the flavour’d compound toss
A magic soupçon of anchovy sauce.
Oh, green and glorious! Oh, herbaceous treat!
Twould tempt the dying anchorite to eat;
Back to the world he’d turn his fleeting soul,
And plunge his fingers in the salad-bowl!
Serenely full, the epicure would say,
`Fate cannot harm me, I have dined today.’
They don’t make recipies like that nowadays, but his advice is sound and the ingredients can be smashed up with a stick blender to make a very very nice mayo. Just use the same spoon throughout and you can’t go wrong. I usually find one only anchovy is enough - more and you can taste them and you shouldn’t - they’re there for the umami. Half an onion/shallot finely chopped is enough too.
And homemade mayo. The mashed hard yolks are the emulsifier and very delicious too. The whites of hard boiled eggs otoh, can get in the bin. I usually donate these to the maggies who def will eat them where I will not.
Wait, what? I make mayo with whole raw eggs
Recipe for a Salad by Rev.Sydney Smith (circa mid 1800s)
To make this condiment your poet begs The pounded yellow of two hard-boil’d eggs; Two boiled potatoes, passed through kitchen sieve, Smoothness and softness to the salad give. Let onion atoms lurk within the bowl, And, half-suspected, animate the whole. Of mordant mustard add a single spoon, Distrust the condiment that bites so soon; But deem it not, thou man of herbs, a fault To add a double quantity of salt; Four times the spoon with oil of Lucca crown, And twice with vinegar procur’d from town; And lastly o’er the flavour’d compound toss A magic soupçon of anchovy sauce. Oh, green and glorious! Oh, herbaceous treat! Twould tempt the dying anchorite to eat; Back to the world he’d turn his fleeting soul, And plunge his fingers in the salad-bowl! Serenely full, the epicure would say, `Fate cannot harm me, I have dined today.’
They don’t make recipies like that nowadays, but his advice is sound and the ingredients can be smashed up with a stick blender to make a very very nice mayo. Just use the same spoon throughout and you can’t go wrong. I usually find one only anchovy is enough - more and you can taste them and you shouldn’t - they’re there for the umami. Half an onion/shallot finely chopped is enough too.
Love it! I usually go pre 1600 which is less helpful on quantity and lacks those delightfully hyperbolic adjectives.
Original of my Weed Pie:
I gotta try that! Horta to the right of me, horta to the left of me, into the oven rode the 500 …