Meat Salad
From The victory cookery book, 1918
Presented as published in 1918. 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 victory cookery book (1918) by Peel, C. S. Mrs, page 30. The excerpt below is the record exactly as published.
Meat Salad _ Materials.—Some slices of cooked meat, preferably stock meat well cooked with | plenty of gristle, some thinly cut rings of onion, sliced beetroot, potatoes, tomatoes, cucumber and any other vegetable, a little salad dressing of any kind, a little chopped _ herbs, parsley, tarragon and chervil
Cook this with the app: pantry check, scaling, and the assistant.