Veal Salad and Dressing

Ingredients

• a piece of butter the size of a hickory-nut
• 6 eggs
• 57 tomato jelly -- mayonnaise dressing
• butter the size of a hickory-nut and i tablespoonful of su
• salt
• pepper
• white pepper

Directions

1. iV:'ss Matilda Denton.

2. I teacup of strong vinegar; a piece of butter the size of a hickory-nut and i tablespoonful of sugar. Put on the fire, and when hot add the beaten yolks of 6 eggs. Stir all the time till it thickens. Take from the fire and add the oil (or cream), salt and pepper to taste. Put celery salt on the veal. Pick jup the veal, and add as much chopped cabbage as meat.

3. Price to suit all— Virot's Products.

4. FRRDONIA COOK BOOK. 57

5. TOMATO JELLY— MAYONNAISE DRESSING. M?'s. G. S. Josselyn.

6. Heat and strain through a coarse sieve i can of tomatoes, removing all seeds. Add to the juice a generous seasoning of salt and white pepper. Dissolve y^. box of Cox's gelatine. When the gelatine is dissolved, and the tomato juice hot, mix both thoroughly together. Pour into a plain mould and place on ice. When set, turn on a platter and serve by cutting thin slices, each placed on a lettuce leaf, and cover with mayonnaise dressing.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.