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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.

Other Recipes


Lobster Chicken Or Veal Salad

MRS. 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.

Other Recipes


8 Veal Salad

Chop 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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