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Salad Dressing for Any Kind of Meat, Chicken,
A scant pint of cold boiled or roast meat cut in small dice. Veal, lamb or chicken can be used, or even two kinds of meat if you have not enough of one. Twice as much cabbage as meat. Only that part of the cabbage which is white and brittle should be used, and it should be chopped fine.
The Dressing, or Salad. —Take good vinegar, 1/2 pt.; 1 heaping table-spoonful of sugar; 1 tea-spoonful of dry mustard; 2 eggs, a little salt and pepper and butter the size of an egg. Directions—Heat the ingredients, the butter excepted, over boiling water, or by setting the basin into a pan of boiling water; stirring all the time to prevent curdling the eggs; as soon as it thickens remove from the hot water, then add the butter, stir it in, and pour, while hot, over the meat, stir and let stand till cold; then stir in the chopped cabbage.
Remarks. —This makes a dish for tea rarely excelled.
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