Italian Meat

Ingredients

• four anchovies
• a teaspoon of French mustard
• the yolk of a hard boiled egg
• a tablespoon of tarragon vinegar
• four of olive oil
• a teaspoon of onion juice
• one of finely chopped parsley
• salt and paprika to taste

Method

1. 1

   Cut thin slices of cold roast beef or veal and arrange on a platter with edges overlapping.

2. 2

   Mash the anchovies, mustard, and egg yolk into a paste.

3. 3

   Add tarragon vinegar, olive oil, onion juice, parsley, salt, and paprika.

4. 4

   Spread over the meat and chill for an hour.

5. 5

   Garnish with lettuce, slices of egg, and ripe olives or capers.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 63. The excerpt below is the record exactly as published.

a tablespoon of tarragon vinegar over all ; mix well and stand on ice for two or three hours. 408. ITALIAN MEAT Cut thin slices of cold roast beef or veal and arrange on a platter with edges overlapping. Mash to a paste four an- chovies, a teaspoon of French mustard and the yolk of a hard boiled egg. Add slowly a tablespoon of tarragon vine- gar, four of olive oil, a teaspoon of onion juice, one of finely chopped parsley, salt and paprika to taste

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