Cold Pork Salad

Ingredients

• the meat of a cold roast of pork
• three-quarters same bulk of chopped celery
• yolks of two hard-boiled eggs
• one teaspoon salt
• one teaspoon pepper
• two teaspoons white sugar
• three teaspoons salad oil
• one teaspoon of made mustard
• one raw egg
• one-half teacup vinegar

Method

1. 1

   Mince pork and mix with chopped celery.

2. 2

   Prepare dressing by grinding egg yolks with salt, pepper, sugar, and oil.

3. 3

   Add mustard and raw egg, then vinegar slowly.

4. 4

   Pour dressing over meat and celery, mixing well.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 61. The excerpt below is the record exactly as published.

COLD PORK SALAD. Mrs. E. A. Peck, Ventura, Cal.— Mince well the meat of a cold roast of pork. Take three-quarters same bulk of chopped celery. Set aside in a cool place while mixing the dressing. Rub the yolks of two hard-boiled eggs to a fine pow- der, add one teaspoon salt, one teaspoon pep- per, two teaspoons white sugar, and three teaspoons salad oil, grinding hard and put- ting in only a few drops of the oil at a time. Then add one teaspoon of made mustard. Whip one raw egg to a stiff froth and beat into the dressing, then add one-half teacup vinegar

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