The Myrtle Reed Cook Book

by Myrtle Reed

VEAL SALAD

One cupful of cold roast veal cut into dice. Add one cupful of cooked peas. Sprinkle with celery salt, chopped capers and pickles, and pour over a [French dressing], seasoned with dry mustard and chopped mint. In making the [French dressing] for this salad, use ordinary cider vinegar instead of tarragon vinegar.