Meat Salad

Ingredients

• 1 lb. cold meat
• 1 hard boiled egg
• 1 tablespoonful chopped parsley
• 2 tablespoonfuls vinegar
• 3 tablespoonfuls oil
• 1 pinch of dry mustard
• y teaspoonful salt
• y teaspoonful pepper

Method

1. 1

   Hard boil an egg; remove the shell and chop it very fine.

2. 2

   Mix the egg, parsley, dry mustard, salt, and pepper in a small basin.

3. 3

   Add vinegar and oil, stirring until smooth.

4. 4

   Cut the meat into thin slices, place in a salad bowl, add the sauce, and let soak for about half an hour.

5. 5

   Mix well before serving.

As published

This recipe was extracted from The school cookery book (1881), page 38. The excerpt below is the record exactly as published.

Meat Salad. — Required: lb. cold meat; 1 hard boiled egg ; 1 tablespoonful chopped parsley ; 2 tablespoonfuls vinegar; 3 tablespoonfuls oil; 1 pinch of dry mustard; y teaspoonful salt; y tea- spoonful pepper. Hard boil an egg (see page 124); remove the shell ; chop the egg very fine. Put the egg, parsley, dry mustard, salt and pepper, into a small basin; mix well with a spoon ; add the vinegar, mix again ; add the oil, and stir till the sauce is quite smooth. Cut the meat into very thin slices ; put them into a salad bowl; add the sauce; let the meat soak for about half an hour ; mix well before serving. The addition of spring onions chopped finely, and one or two boned anchovies cut in small pieces will be found an im- provement. Bubble and Squeak. — Required: y> lb. cold salt beef ; 1 lb. cold greens or cabbage ; 1 oz. dripping ; y teaspoonful pepper

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