Corned Beef Salad

Ingredients

• two lettuces
• two tablespoonfuls of salad oil
• one of vinegar
• a dessertspoonful of tarragon vinegar
• a saltspoonful of dissolved mustard
• a little pepper
• a little salt
• sliced cooked potatoes
• thinly-sliced corned beef
• coarsely-chopped beetroot
• hard-boiled eggs cut into slices

Method

1. 1

   Shred lettuces and mix with dressing of oil, vinegar, tarragon vinegar, pepper, salt, and mustard.

2. 2

   Layer potatoes, corned beef, dressed lettuce, and beetroot in a salad bowl.

3. 3

   Garnish with eggs.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 260. The excerpt below is the record exactly as published.

a little salt, and set aside for at least an hour before using; just before the batter is required add a pinch of baking-powder and the white of an egg, whisked to a very stiff froth. Dip the rolls of bacon (having removed the thread) into the batter and fry in boiling fat. Serve on a very hot dish. Corned Beef Salad. Shred finely two lettuces into a bowl and incorporate a dressing made by mixing two tablespoonfuls of salad oil and one of vinegar, a dessertspoonful of tarragon vinegar, and a little pepper and salt and a saltspoonful of dissolved mustard. Take a salad bowl, arrange a layer of sliced cooked potatoes at the bottom, followed by a layer of thinly-sliced corned beef; cover the meat with dressed lettuce, and scatter some coarsely- chopped beetroot over the top; then put a second layer of po- tatoes, beef and lettuce, and garnish with beetroot and hard- boiled eggs cut into slice

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