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Vinaigrette of Cold Meat

Take any kind of cold cooked meat, cut it into neat slices, and put them upon a dish with cold potatoes cut into slices, hard-boiled eggs cut into quarters, and slices of beetroot. Season rather highly with pepper and salt, pour over all oil and vinegar, in the proportion of three table-spoonfuls of oil to two of vinegar, and toss the mixture lightly together with a fork. Sliced cucumber, chopped parsley, and finely-minced onion may be added if liked, and a few drops of tarragon or chilli vinegar may be mixed with the ordinary vinegar. Sometimes the various ingredients are sent to table prettily arranged in rings round a dish, with the colours contrasting, and they are mixed with the salad dressing at the moment of serving. A vinaigrette of cold boiled beef is excellent.