GERMAN SALAD
German salad is made from cold boiled vegetables chopped up. In Germany, it is made, according to English ideas, from every vegetable you have ever heard of, mixed with a number of vegetables you have never heard of. In England it can be made by chopping up boiled carrot, turnip, cabbage, cauliflower, potato, French beans, Brussels sprouts (whole), celery, raw onion, raw apple, etc. In fact, in making this vegetable salad the motto should be "the more the merrier." In addition to this you will find that they add what is known as sauerkraut. This latter is not adapted, as a rule, to English palates. The salad is mixed with oil and vinegar in the ordinary way, the Germans adding much more vinegar than we should care for in this country. The salad is decorated at the finish with boiled beet-root. It is very pretty to cut the beet-root into triangles, the base of the triangle touching the edge of the salad-bowl, the point of the triangle pointing inwards. Gut a star out of a good slice of beet-root, and place it in the center of the bowl; sprinkle a little chopped blanched parsley over the surface of the mixed vegetables.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
