|Arabella Boxer's Book of English Food|
|by Arabella Boxer|
This book is a review of British food in the 1920s and 1930s. It attempts to be part social history and part cookery book, it sets out to describe...
61 - 70 of 91 for english pea salad
Drain peas well; saute onion in butter and add to peas; drain pimentos and add mayonnaise; then bacon bits to taste. Better served cold.
Mix all above together with mayonnaise.
Mix all ingredients. Chill well. Serves 10. Great for buffet dish.
Mix all ingredients and serve on lettuce leaf.
Combine all ingredients. Toss lightly with mayonnaise. Refrigerate 24 hours before serving. Serves 2-4.
Mix all together and just before serving add mayonnaise (just enough to blend the ingredients to preferred consistency).
Drain peas and pickles; place in salad bowl. Add pecans ... with enough mayonnaise to coat evenly. Season with salt. Serve on lettuce. Yield: 4 servings.
Cook rice in ... box. Mix rice, peas, French dressing, ... curry powder, salt, pepper, and dry mustard together with refrigerate in bowl or 2-quart mold.
Bring to a boil. Pour over the other ingredients and refrigerate overnight (24 hours is better).
Mix all together and serve a bed of lettuce and wedge of tomatoes.
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