Veal Salad

Ingredients

• One and one-half pounds of veal
• one pork chop
• a teaspoonful of celery seed
• Yolks of four eggs
• one cupful of cream
• half a cupful of strong vinegar
• a tablespoonful of mustard
• a tablespoonful of pepper
• a tablespoonful of salt
• a tablespoonful of sugar
• butter the size of a walnut

Method

1. 1

   Boil veal and pork chop until tender, then chop finely.

2. 2

   Mix with equal parts of chopped cabbage and celery, add celery seed and salt.

3. 3

   For dressing, boil yolks, cream, vinegar, mustard, pepper, salt, and sugar until thick.

4. 4

   Add butter before cooling, then pour over the meat mixture.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 450. The excerpt below is the record exactly as published.

table- spoonful of salt for thirty minutes. Drain through a colander, then plunge in cold water. Squeeze well. Chop fine, and strain. Put in a saucepan half a table - spoonful of butter and the same of flour. Cook three minutes, stirring. Put the chic- ory in it, mix well, add one gill of good consomme. Cook eight more minutes, remove from the fire, and finish with two table - spoonfuls of glace de viande. Serve around the saddle. Veal Salad. — One and one-half pounds of veal, one pork chop, boiled 26 j until tender, then chopped very fine. Mix together equal quantities of cab- bage and celery, chopped fine. Meas- ure the chopped meat, and add to it the same quantity of the cabbage and celery with a teaspoonful of celery seed, and salt to taste. Dressing : Yolks of four eggs, one cupful of cream, half a cupful of strong vin- egar, teaspoonful each of mustard, pepper, and salt, and a tablespoon- ful of sugar. Boil and stir until thick and smooth. When ready to take from the fire, add butter the size of a walnut

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