RECIPE FOR DRESSING SALAD. 



409 



EBCIPE FOE DRESSING SALAD. 



" Two large potatoes, passed through kitchen sieve, 

 Smoothness and softness to the salad give; 

 Of mordant mustard add a single spoon, 

 Distrust the condiment that bites too soon ; 

 But deem it not, O 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 procured from town ; 

 True flavor needs it, and your poet begs 

 The pounded yellow of two boiled eggs ; 

 Let onion-atoms lurk within the bowl, 

 And scarce suspected animate the whole ; 

 And lastly, in the favored compound toss 

 A magic spoonful of anchovy * sauce ; 

 Oh, great and glorious I oh, herbaceous treat I 

 'TwOuld tempt the anchorite to eat ; 

 Back to the world he'd turn his weary soul, 

 And plunge his fingers in the salad-bowl." 



Sydney Smith. 



* Smelts and shrimps or prawns are often used as a substitute 

 for the anchovy. 



