Veal Salad

Ingredients

• Boil veal until very tender
• a nice salad dressing
• slices of lemon
• celery
• a little chopped cabbage or lettuce

Method

1. 1

   Chop boiled veal and mix with salad dressing.

2. 2

   Place in a dish and garnish with lemon and celery.

3. 3

   Optionally add chopped cabbage or lettuce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new home cook book (1896), page 52. The excerpt below is the record exactly as published.

VEAL SALAD. Mrs. G. E. P. Boil veal until very tender, chop fine and stir into it a 124 THE HOME COOK BOOK. nice salad dressing; put in a shallow dish and garnish with slices of lemon and celery ; a little chopped cabbage or lettuce may be added, if desired. Boiled ham chopped and seasoned and served in the same manner, is a very nice dish. CHICKEN SALAD. Mrs. Chas. Duffield. The yolks of six eggs, well beaten; one-half pint of melted butter, or the same quantity of olive oil ; three tablespoons of mixed mustard (or more if it is not very strong) ; salt to taste ; two teaspoons of celery seed ; mix thoroughly; then add three-fourths of a pint of strong vinegar; place over the fire, stirring constantly until it become thick, like boiled custard. Turn the mixture over the chickens, which have previously been chopped (not very fine). Just before bringing to the table, add four heads of chopped celery. If it is not strong enough of spice, add more mustard and cayenne pepper. This is enough for one boiled turkey, or three small chickens. The same dressing makes an excellent mixture for sand- wiches, if used with finely chopped boiled ham or beef tongue, but should not be salted. LOBSTEH SALAD. Mrs. S. I. D. Two lobsters, picked fine ; four heads of fresh lettuce, cut fine ; put in a dish in layers with the lobsters ; boil your eggs, mash the yolks, add three tablespoons of melted butter, a teaspoon of mustard, cayenne pepper and salt; VALUABLE RECIPES. 125 two tablespoons of sugar, two cups of vinegar; heat to- gether and pour over when served. FISH SALAD. M. A. T. Boil tender a white fish or trout ; chop fine ; add same quantity chopped celery, cabbage or lettuce ; season same as chicken salad. VEGETABLE SALAD. Anonymous. Take cold vegetables left from dinner, such as potatoes, peas, string beans, shell beans, beets, etc., and chill them on the ice ; cover with mayonaise, and serve. You may use for this any salad dressing. POTATO SALAD. M. A. T. Sliced cold boiled potatoes ; almonds blanched and quartered ; hickory-nuts, also, if liked (both of these may be omitted). A very small quantity of chopped onions ; pour over this any good salad dressing, not too much, and garnish with chopped parsley; cold boiled beets, sliced lemon, and anchovies, may be added to the salad, if liked. POTATO SALAD. Mix a nice salad dressing

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