Left-Over Salad

Name: Left-Over Salad
Ingredients: Take cold roast beef, veal or lamb, almost any cold meat; shredded lettuce; a little finely minced onion; enough salad dressing to moisten thoroughly; the prettiest lettuce leaves you have; Lay sliced hard-boiled eggs around the base

From Left-overs made palatable, 1902

Recipe by H. Annette Poole.

Presented as published in 1902. 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 Left-overs made palatable (1902) by Isabel Gordon Curtis, page 37. The excerpt below is the record exactly as published.

LEFT-OVER SALAD i Take cold roast beef, veal or lamb, almost any cold meat, cut in small pieces, mix with shredded let- tuce and a little finely minced onion. Mix with enough salad dressing to moisten thoroughly. Heap on a platter and surround with the prettiest lettuce leaves you have. Put a tuft of the blanched leaves in the center. Lay sliced hard-boiled eggs around the base

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