How to Make Vegetable Salad The Victorian Way

Buy your copy of our Victorian Way cookery book: It s the height of summer at Audley End House and Mrs Crocombe is preparing a summer salad of vegetables, with aspic jelly. This salad is based on a homemade mayonnaise, but filled with delicate diced vegetables, surrounded with asparagus and decorated with jewellike pieces of aspic a jelly made from meat stock. English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: Visit Audley End House and Gardens for yourself: INGREDIENTS 2 eggs 1 tsp mustard 225ml (8oz) neutral oil sunflower) 2 tbsp white wine vinegar 3 sheets of gelatine dissolved in 75ml hot water and set aside Small bunch of green asparagus Small handful of each of cauliflower, green beans, celery, new potatoes Small amounts of capers, olives, g