Veal Salad

Ingredients

• cold baked or roasted veal
• three hard-boiled eggs
• half a gill of sweet oil
• a gill of vinegar
• a large cucumber
• season the veal with salt
• black pepper to the taste
• two heaping teaspoonfuls of English mustard
• sugar in the usual manner

Method

1. 1

   Cut veal into small pieces.

2. 2

   Cut up egg whites and mash yolks.

3. 3

   Mix yolks with oil, vinegar, cucumber, salt, and pepper.

4. 4

   Combine with veal and let stand in a covered dish for an hour or two before serving.

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 17. The excerpt below is the record exactly as published.

VEAL SALAD. Take cold baked or roasted veal, cut it into very small pieces, take three hard- boiled eggs, cut up the whites and mash the yolks into a pulp, and mix them with half a gill of sweet oil, a gill of vinegar, and a large cucumber cut into bits, season the veal with salt and black pepper to the taste; mix two heaping teaspoonfuls of English mustard and sugar in the usual manner

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