No. 186.--Beetroot Salad.
2 medium-sized beets.
Hard-boiled yolk of 1 egg.
Tablespoon chopped watercress.
Pepper and salt to taste.
Sauce No. 176.
Peel and slice the beets (about a quarter of an inch thick), and pile
the slices in a glass dish or bowl, sprinkle with the watercress and
yolk of egg rubbed through a wire sieve, and pour the sauce round the
base.
No. 187.--Cabbage Salad.