Beef Salad

Ingredients

• One pound of rare roast beef
• one quarter of a boiled beet
• one table-spoonful of vinegar
• three table-spoonfuls of salad oil
• one tea-spoonful of salt
• one half tea-spoonful of black pepper
• one head of lettuce

Method

1. 1

   Wash and dry the lettuce leaves, tear into pieces, and arrange in a salad-bowl.

2. 2

   Cut the beef and beet into small pieces, mix lightly, and place in a pyramidal shape on the lettuce.

3. 3

   Sprinkle with pepper and salt, mix vinegar and oil, pour over the salad, and garnish with small lettuce leaves.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 86. The excerpt below is the record exactly as published.

one half tea-spoonful of black pepper. The cucumbers should be kept upon the ice until thor- oughly chilled, which renders them pleasantly brittle, after which they should be pared lengthwise, taking care to cut deep enough to remove all of the green inner skin, which is 124 SALADS. exceedingly bitter, and when pared slice them into round, thin slices. Arrange these slices in a mound in a shallow salad-bowl, and mixing together the pepper, salt, oil, and vinegar, pour this dressing over the cucumbers, and stir all together until the dressing is well distributed when serving. NOTE. — A tomato salad may be prepared in the same manner, with this difference : a little sugar must be added to the ingredients for the dressing. Beef Salad. — One pound of rare roast beef, one quarter of a boiled beet, one table-spoonful of vinegar, three table- spoonfuls of salad oil, one tea-spoonful of salt, one half tea- spoonful of black pepper, one head of lettuce. Wash the lettuce, each leaf separately, dry them thoroughly with a towel, taking care not to crush or wilt them, and re- serving the few delicate inner leaves for garnishing, tear the rest into irregular pieces, and arrange them in the bottom of a salad-bowl. Cut the beef into small square pieces, slice the beet and cut it also into pieces ; mixing both lightly together, put them in a pyramidal shape upon the lettuce in the bowl, and sprinkle over all the pepper and salt. Mix together in a separate bowl the vinegar and oil, and when thoroughly blended, pour this dressing over the salad, and garnish at the top with the small lettuce leaves. NOTE. — A salad may be made of sliced cold tongue by following the above directions, and substituting the tongue for the cold roast beef. Lettuce Salad. — Two heads of lettuce, one dessert-spoon- ful of salt, oue half tea-spoonful of pepper, one table- spoonful of salad oil, three table-spoonfuls of vinegar, two hard-boiled eggs. Separate the leaves of the heads of lettuce, wash them carefully, and dry each leaf thoroughly with a towel, hand- ling them gently that they may be neither crushed nor wilted. Tear the leaves into pieces, and arrange them SALAD A-LA-RUSSE. 125 lightly in a salad-bowl. Sprinkle over them the pepper and salt, aud mixing the vinegar and oil together in a separate bowl, pour it, when well blended, over the salad, and stir all together at table when serving. Cut the hard-boiled eggs into quarters and garnish the dish with them. NOTES. — Endive, eschalot, chiccory, water-cress, celery, and all green salads may be prepared as the lettuce salad is prepared. All green salads should have the material of which they are com- posed made very cold and crisp before dressing. If French dressing is preferred to the vinegar dressing, the pro- portions of vinegar and oil may be simply changed from the above given quantities to three table-spoonfuls of salad oil

Cook this with the app: pantry check, scaling, and the assistant.