Veal Salad

Ingredients

• 2 cups cold veal, diced
• pepper
• 1 cup celery
• 4 tablespoons olive oil
• 3 hard boiled eggs
• 1 1/2 tablespoon vinegar
• 1/2 teaspoon salt
• mayonnaise dressing

Method

1. 1

   Chop eggs rather coarsely and combine with celery, oil, vinegar, seasonings.

2. 2

   Let stand thirty minutes.

3. 3

   Then add mayonnaise.

4. 4

   Arrange salad on lettuce leaf.

5. 5

   Serve with cheese balls.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 32. The excerpt below is the record exactly as published.

Veal Salad 2 cups cold veal, diced pepper 1 cup celery 4 tablespoons olive oil 3 hard boiled eggs 13^ tablespoon vinegar Y2 teaspoon salt mayonnaise dressing Chop eggs rather coarsely and combine with celery, oil, vinegar, seasonings. Let stand thirty minutes. Then add mayonnaise. Arrange salad on lettuce leaf. Serve with cheese balls. Josephine Moyle (Alpha Zeta Rho). 78 DELTA GAMMA COOK BOOK Veal Salad 2 pounds lean veal 2 heads celery 1 can pimentoes 1 head lettuce 3 hard boiled eggs a few pickles or olives Cook the veal until very tender and cut up carefully. Be sure to get out all fat and gristle. Have everything ready but do not mix until half hour before serving. Mix well with mayonnaise. Will serve ten or twelve. Bessie Gates (Beta). Salad Dressings Garnish for Salads or Meats An attractive garnish for salads or cold meats is made by boihng eggs hard, cutting in slices when cold and removing yolks. Through these rings draw small bits of bleached celery leaves, sprigs of parsley or crisp lettuce. Lillian Smith Burwell (Lambda). Cheese Straws y^ pound grated cheese whites of 2 eggs 34 pound butter pinch of salt Y2 pound flour httle water Cream flour and cheese, adding other ingredients. Roll very thin and cut into straws. Bake until a golden brown. Mrs. Mary Comfort Leonard (Founder). Cheese Straws 1 cup grated cheese % cup flour 1 cup fresh bread crumbs 2 tablespoons milk y% teaspoon pepper 34 teaspoon salt 1 tablespoon butter Cream butter, add flour, crumbs and grated cheese, add season- ings, mix thoroughly, then add milk. Roll one-fourth inch thick, cut one-fourth inch wide and six inches long. Bake until brown in moderate oven. Serve with green salad. Grace Johnston (Omicron). SALADS 79 Cheese Dates Remove the stones from firm dates. Fill with Blue Label cheese, seasoned with salt and thinned with cream. Serve with salads. LilHan Smith Burwell (Lambda Nu). Cheese Balls Mix one-half cup grated American cTieese, one-third cup Rocque- fort, one-half cup bread crumbs, one-half teaspoon Worcestershire sauce and one egg. Roll into balls, dip in beaten egg, and then in bread crumbs that have been salted and slightly peppered, and fry- in deep fat just before serving. Serve with salads. Frances Firkins (Lambda). To Serve with Salad L Cut celery stalks even lengths and stuff the hollow part with cream cheese, or a stronger kind, if preferred. 2. Place water-thin crackers on a tin pan, with a shake of pepper and a dab of butter on each, and put into the oven until a pale brown. Edna Judson Wilde (Lambda). Thousand Island Dressing yolk of 1 egg 3^ teaspoon sugar 1 tablespoon lemon juice % cup olive oil }/2 teaspoon salt 1 tablespoon vinegar

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