Veal Salad
From Purity flour cookbook, 1917
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 76. The excerpt below is the record exactly as published.
VEAL SALAD The meat may very well he the remainder of a roast of the previous day. Trim away carefully all fat and gristle, and cut in dice. Season and serve on lettuce leaves with a French dressing. Garden cress, pepper grass or diced celery
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