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Potato Salad, No. 1
VEAL SALAD(Salads) - (The International Jewish Cook Book)
Cut cold veal in half-inch slices, season with two tablespoons of
vinegar, pinch of salt and pepper. Make a dressing using the yolks of
three hard-boiled eggs, mashed smooth, add gradually two tablespoons of
melted cold chicken or turkey grease, stir until smooth and thick, then
add one teaspoon of prepared mustard, large pinch of salt and pepper,
one teaspoon of sugar, one teaspoon each of mustard and celery seed, and
five tablespoons of white vinegar. Mix the dressing well with the veal,
and serve with or without lettuce leaves.
Lobster Chicken Or Veal SaladMRS. A. J. ELLIOT.
Cut up a chicken, (roast or boiled) fine, salt and pepper well, add a
large or two small heads of celery and if lobster some beet-root and the
white of a hard boiled egg. Crush the yolk with a pinch of salt, half a
teaspoon of pepper, a large teaspoon of mustard, two teaspoons of brown
sugar, one teaspoon of olive oil or butter melted, one wineglass of
vinegar; mix well with a raw egg well beaten, half a pint of sour or
sweet cream, and mix with other ingredients: garnish with either salad
or parsley. This is excellent.
8 Veal SaladChop cold veal very fine, season, mix well with mayonnaise dressing.
Heap on lettuce leaves. Garnish with slices of hard boiled egg.
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