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Vinaigrette of Beef
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 171. The excerpt below is the record exactly as published.
Vinaigrette of Beef. Cut thin slices of dressed beef: put them into a salad bowl, with a layer of anchovies, or red herrings, free from bones; add some parsley, chervil, and chives, chopped fine, and a few sliced pickled gherkins ; season with pepper, salt
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