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Salad Recipes

A salad of sliced tongue mixed with a creamy sauce, pickles, celery, and salad dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Salad Recipes

Ingredients

Directions

Prepare the tongue

  1. Lift the cooked tongue onto a large platter and carefully remove the skin.

  2. Trim off the back part and cut out the meat underneath the tongue.

  3. Slice the tongue into ½ inch thick slices.

  4. Cut the slices into ½ inch square pieces and place them in a salad dish.

Make the sauce

  1. Melt the flour and butter in a skillet.

  2. Add the water from cooking the tongue.

  3. Stir in the cloves, mace, salt, pepper, and vinegar.

  4. Boil until thickened like cream.

  5. Mix the sauce with the tongue pieces and add the finely chopped pickles.

Add the celery and serve

  1. Wash the celery stalks.

  2. Split them lengthwise into four pieces.

  3. Cut into ½ inch lengths.

  4. Dress the celery with Salad Dressing No. 1.

  5. Mix the dressed celery with the tongue.

  6. Garnish with young celery leaves.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Clove + celerytop 6% of all pairs
    Smell alikestrong
    Cooked together4,668 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  4. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tongue
Forms the main body of the salad and supplies its meaty texture.
Flour
Thickens the butter and pan liquid into a smooth, cream-like sauce.
Butter
Adds richness and helps the flour cook into a smooth base for the sauce.
Vinegar
Adds acidity that sharpens the sauce and balances the rich flavors.
Pickles
Add tangy, acidic bite and crunch to the salad.
Celery
Adds crisp texture and fresh, mild flavor to the salad.

The step that matters

Boil until thickened like cream. The flour must be cooked long enough in the hot liquid to swell and thicken the sauce; if undercooked, it stays pasty and tastes raw. Stop when it coats a spoon, since it thickens further as it cools.

Swap the mace

How well each one fits the dish's main ingredients (flour, butter, clove, pepper, vinegar, celery):

  1. Tarragonfits better
  2. Allspicefits better
  3. Parsleyfits better
  4. Macethe original

Fit is the average pairing score against flour, butter, clove, pepper, vinegar, celery. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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