Salpicon de Carne

Ingredients

• equal portions of cold meat
• equal portions of cold boiled potatoes
• an onion
• plain salad dressing
• chopped parsley
• fresh marjoram

Method

1. 1

   Cut equal portions of cold meat and cold boiled potatoes into half-inch cubes; mix well, and dress with plain salad dressing, adding chopped parsley and fresh marjoram.

2. 2

   Over this place rounds of onions which have been previously soaked in vinegar for two hours.

Nutrition per serving

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 16. The excerpt below is the record exactly as published.

SALPIOON DE CARNE (1.) Cut equal portions of cold meat and cold boiled potatoes into half-inch cubes; mix well, and dress with plain salad dress- ing, adding chopped parsley and fresh mar- joram. Over this place rounds of onions which have been previously soaked in vine- gar for two hours. (2.) Cut cold meat into half-inch cubes; boil and chop an onion and add to it the meat. To this add olives, fresh marjoram, and pars- ley. Dress with a plain salad dressing and serve. SALPIOON DE GUATirAS This is made in the same manner as the preceding receipt, using tripe instead of the meat. ASPARAGUS SALAD Drain 1 can of asparagus tips ; throw into 66 COLD DISHES FOR HOT WEATHER cold water; drain again immediately, and wipe dry. Put into a salad-bowl, and pour over it French dressing. BEET SALAD (1.) Choose 6 large beets ; bake them in a slow oven ; peel and cut into small squares. Peel and cut into rounds 6 button onions, pour boiling water over them, and allow to stand for ten minutes. Throw off the water and repeat. Mix in a salad-bowl with the beets and chopped parsley. Pour French dressing over it and serve. (2.) Cut into thin slices 4 small beets ; boil 2 white onions, cut fine ; add to the beets, and serve with a mayonnaise dressing. BREAD SALAD Cut into pieces about half an inch square a stale loaf of bread; chop equal parts of cold boiled potatoes,

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