Hand-Book of Practical Cookery, for Ladies and Professional Cooks / Containing the Whole Science and Art of Preparing Human Food

by Pierre Blot

IN SALAD.

Cut it in very thin and short slices, and place them on a dish with chopped parsley; put in a saucer sweet-oil and vinegar, according to the quantity of beef you have, two tablespoonfuls of oil to one of vinegar, salt, pepper, and some mustard; beat the whole a little, pour on the slices, and serve.