Soup Meat Salad

Ingredients

• The meat which has been boiled down for soup
• with about a gill of jelly stock
• Pour over it some remoulade sauce
• shred on top some nice white lettuce leaves
• may be garnished with beetroot or hard boiled eggs

Method

1. 1

   When the stock has been poured off, press the meat into a basin with about a gill of jelly stock, and some salt and pepper.

2. 2

   When cold and firm, cut it into neat pieces and lay in a salad bowl.

3. 3

   Pour over it some remoulade sauce and shred on top some nice white lettuce leaves; it may be garnished with beetroot or hard boiled eggs.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 226. The excerpt below is the record exactly as published.

SOUP MEAT SALAD. The meat which has been boiled down for soup makes a nice salad. When the stock has been poured off, press the meat into a basin with about a gill of jelly stock, and some salt and pepper. When cold and firm, cut it into neat pieces and lay in a salad bowl. Pour over it some remou- lade sauce and shred on top some nice white lettuce leaves ; it may be garnished with beetroot or hard boiled eggs

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