Recipes > Salads > Country Salad

Country Salad

Country Salad

Instructions

Cut cold boiled corned beef or tongue into thin strips and pile in the centre of a serving-dish. Cook potato balls in meat broth until tender; blanch and cool, roll in mayonnaise or boiled dressing, and dispose about the meat. About these put a ring of celery cut fine, then cooked carrot and turnip cut in straws. Garnish with parsley and cucumber pickles cut in fans. Serve with additional dressing.

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Source

Salads, Sandwiches, and Chafing-Dish Dainties (1909).


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