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Salad, Beef

Cut a pound of cold beef into thin slices; put these into a salad-bowl with half a pound of fresh lettuce or endive dried and shredded small, and a quarter of a pound of cold boiled haricot beans. Add, if liked, a pickled gherkin chopped small, or a spoonful of sliced tarragon-leaves, or chervil, or onion. Season the salad with a tea-spoonful of salt, half a tea-spoonful of pepper, half a tea-spoonful of mixed mustard, two spoonfuls of vinegar, and five spoonfuls of good salad-oil. Mix all lightly together with a fork, and serve. The salad ought not to be mixed until it is about to be served. Time, a quarter of an hour to prepare the salad. Probable cost, 2s. Sufficient for three or four persons.