Vinaigrette Of Cold Meat Recipe

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Instructions

Take any kind of cold dressed meat, cut it into neat slices, and put it upon a dish with cold potatoes cut into slices, hard-boiled eggs cut into quarters, and slices of beetroot.
Season rather highly with pepper and salt, pour upon it oil and vinegar, in the proportion of 3 tablespoons of oil to 2 of vinegar, and toss it lightly together with a fork.
Sliced cucumber, chopped parsley, and finely minced onion may be added if liked, and a few drops of tarragon or chili vinegar may be mixed with the ordinary vinegar.
Sometimes the various ingredients are sent to table prettily arranged in rings round a dish, with the colors contrasting, and they are mixed with the salad dressing at the moment of serving.
A vinaigrette of cold boiled beef is excellent.