Evening Republican, Volume 17, Number 206, Rensselaer, Jasper County, 29 August 1913 — MEAT AND VEGETABLE SALAD [ARTICLE]

MEAT AND VEGETABLE SALAD

•Lsft-Ovsrs” May B* Ussd to Ativan* tags In This Appstfzfng anti Seasonable Dish. * Free the meat from skin and bone, and cut into small dice. For each pint make a French dressing with four table* pooufuls of olive oil, one tablespoonful of salt and one-quarter of * teaspoonful of plain or tarragon vinegar, one-half of a teaspoonful of salt and one-quarter of a teaspoonful of white pepper, and with it thoroughly marinate the meat. Set aside in a. cold place for in hour or more, that It may be thoroughly Impregnated withi dressing, drain and marinate separately with French dressing. Arrange m bed of lettuce or other green salad om a platter, pour on it the meat and garnish It with vegetables. A few nasturtium leaves will add piquancy to thei salad, or a little watercress may bet need with the lettuce, the combination; depending largely upon the meat oni < hand and In the way in which it wool cooked. Boiled meat usually needs! more in the way of seasoning than roast meat; a few drops of onion juice or a teaspoonful of finely chopped chives is frequently a decided addition.