Salad made from leftover stew meat

(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.]

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