Beef and Yam Salad
From Practical West African cookery, 1910
A good way to use up any cold meat.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 60. The excerpt below is the record exactly as published.
Beef and Yam Salad. (I). Any remains of cold beef or even mutton cut in small squares and mixed with sliced yam or sweet potatoes and, if possible, tomatoes, tatassa and onion
Cook this with the app: pantry check, scaling, and the assistant.