Cold-Meat Salad
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 494. The excerpt below is the record exactly as published.
Cold-Meat Salad. — (1) Prepare a forcemeat with any cold cooked Meat such as fowl, veal, tongue, &c., and shape it with an egg-cup. Pile up a salad-bow l with any vegetables in season, decorate with the forcemeat and a few slices of cold cooked fowl, pour over a rich dressing, and serve. The bowl should be rubbed with garlic and a little lemon-juice squeezed over
Cook this with the app: pantry check, scaling, and the assistant.