Salad of Cold Meat
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 89. The excerpt below is the record exactly as published.
Salad of Cold Meat. Cut cold or Australian meat- in neat small pieces, keeping the scraps apart and chopping them small. Wash the lettuce well in several waters, with a little vinegar in the water. Keep back a few pretty leaves from the heart, of the lettuce DOMESTIC COOKERY. i6i for the middle of the salad. Place a layer of the cut-up lettuce on a plate, then the chopped scraps, then more chopped lettuce with the pretty whole leaves standing up in the centre. Arrange the pieces of cut meat neatly round. If you also garnish with beet-root, have it previously boiled and cold, and hard-boiled eggs
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