(Recipe #11, page 233)
One-half to one hour before preparation, chop meat into small pieces, and mix with a well-stirred sauce. In advance: Dip the best pieces into the sauce and place them on top of the meat that is to be served. An addition of sliced pickles is recommended.
Note: This salad serves as a good side dish to a green salad, as well as to potato dishes of all sorts, and also as a dish on its own.
[Note: Assume that Davidis referred to one of the other “sauces” recommended for her meat salads, e.g. the sauce recipe for Polish salad.]