Tuesday, 27 November 2012


THE earliest salads were simply collections of herbs and vegetables, dressed with oil and vinegar.  According to British Cookery edited by Lizzie Boyd:  'More complex salads were developed in the course of time and with them more refined dressings; of these the salad sauce, composed of hard boiled egg yolks pounded to a paste and mixed with various ingredients, became the basis for today's creams and dressings.'

A dispute is still going on in some circles as to whether it was 'salad cream' or 'mayonnaise' that Sally Hyman projected over the Northern Voices' Bookstall at last October's London Anarchist Bookfair?   If the good school mistress could help us out on this with a comment we would be glad of her help.

Last night, I had a late press conference at around 10pm with John Walker, former editor of the Rochdale Alternative Paper because, he claimed, down South they eat later than us up North because they have to wait till 8pm for the mayonnaise sauce to benefit from a good airing; salad cream such as Sally ejected at the London Anarchist Bookfair doesn't require such attention and as a consequence we can eat earlier and call it 'High Tea' rather than 'Dinner' in the evenings.  Thus, this recipe for Mayonnaise we dedicate specially to Alex (remove the names)the Secretary of the national Anarchist Federation based in London:
6 egg yolks.
0.5 teaspoon of salt.
1 teaspoon ground pepper.
1 teaspoon of English mustard.
3 fluid oz. of white wine vinegar.
2pints salad oil.
Juice of half a lemon.

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