(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.