Country Salad
A refreshing salad featuring corned beef or tongue, potato balls, and fresh vegetables.
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
- 1Cut cold boiled corned beef or tongue into thin strips and pile in the centre of a serving-dish.
- 2Cook potato balls in meat broth until tender. Blanch and cool.
- 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.
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