Country Salad

Ingredients

• Cold boiled corned beef or tongue (Quantity estimated (not specified in original recipe))
• Potatoes (Quantity estimated (not specified in original recipe))
• Meat broth (Quantity estimated (not specified in original recipe))
• Mayonnaise or boiled dressing (Quantity estimated (not specified in original recipe))
• Celery (Quantity estimated (not specified in original recipe))
• Carrots (Quantity estimated (not specified in original recipe))
• Turnips (Quantity estimated (not specified in original recipe))
• Parsley (Quantity estimated (not specified in original recipe))
• Cucumber pickles (Quantity estimated (not specified in original recipe))
• Additional dressing (Quantity estimated (not specified in original recipe))

Instructions

1. 1Cut cold boiled corned beef or tongue into thin strips and pile in the centre of a serving-dish.
2. 2Cook potato balls in meat broth until tender. Blanch and cool.
3. 3Roll the cooked potato balls 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.