Vinaigrette of Cold Meat
From Cassell's dictionary of cookery, 1892
Serves 2
Sliced cucumber, chopped parsley, and finely-minced onion may be added if liked.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2221. The excerpt below is the record exactly as published.
Vinaigrette of Cold Meat.— Take any kind of cold dressed meat, cut it into neat slices, and put it upon a dish -svith cold pota- toes cut into slices, -hard-boiled eggs cut into quarters, and slices of beetroot. Season rather highly with pepper and salt, pour upon it oU and vinegar, in the proportion of thi'ce table- spoonfuls of oil to two of vinegar
Cook this with the app: pantry check, scaling, and the assistant.