Polish salad

(Recipe #10, page 233)

Cube and mix all leftover roasted meats [Braten] (except for poultry) into a serving bowl. Add iceberg lettuce or endive to the meat. Mix well with oil, vinegar, mustard, salt, finely diced onions, and soft-boiled eggs.

Note: This zesty, tasty, and very refreshing salad may also be prepared by salad-lovers for themselves when they are dining in inns.

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