Spinach-and-Tongue Salad

Ingredients

• 1/4 peck Spinach (Quantity estimated (not specified in original recipe))
• 1 tablespoonful Lemon juice
• 1/4 teaspoonful Salt
• 1/4 teaspoonful Paprika (Quantity estimated (not specified in original recipe))
• 1 tablespoonful Oil or butter
• Cold tongue, sliced
• 1 each Shallot, finely chopped (Quantity estimated (not specified in original recipe))
• 2 tablespoonfuls Capers, finely chopped
• 2 tablespoonfuls Olives, finely chopped
• 2 tablespoonfuls Cucumber pickles, finely chopped
• 1 tablespoonful Parsley, chopped
• 1/4 teaspoonful Powdered tarragon
• Tarragon vinegar (Quantity estimated (not specified in original recipe))
• Mayonnaise (Quantity estimated (not specified in original recipe))
• Parsley, for garnish (Quantity estimated (not specified in original recipe))
• Lemon slices, for garnish (Quantity estimated (not specified in original recipe))

Instructions

1. 1Cook the spinach in salted boiling water until tender. Drain and chop very fine.
2. 2Season the chopped spinach with salt, pepper, oil or butter, and lemon juice. Press into small, well-buttered moulds or cups.
3. 3Make a mayonnaise dressing, using tarragon vinegar. To each cup of dressing add one shallot, chopped fine, two tablespoonfuls, each, of finely chopped capers, olives and cucumber pickles, one tablespoonful of chopped parsley, and one-fourth a teaspoonful of powdered tarragon.
4. 4Have ready thin, round slices of cold boiled or braised tongue, the slices a trifle larger than the cups of spinach. When the spinach is cold turn it from the moulds on to the rounds of tongue, and press a star of sauce tartare on the top of each mould. Garnish with parsley and slices of lemon.