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Cold Meat Salad

Free the meat from skin and bone and cut it into small dice. For each pint make a French dressing with four tablespoonfuls of olive oil, one tablespoonful of plain or tarragon vinegar, one-half of a teaspoonful of salt, and one quarter of a teaspoonful of white pepper, and with it thoroughly marinate the meat. Set aside in a cold place for an hour or more, that it may be thoroughly impregnated with the dressing. If you have any cold vegetables, pour boiling water over them to rinse off any previous sauce or dressing, drain and marinate separately with French dressing; arrange a bed of lettuce or other green salad on a platter, pour on it the meat and garnish with the vegetables. A few nasturtium leaves will add piquancy to the salad, or a little water-cress may be used with the lettuce, the combination depending largely upon the meat on hand and the way in which it was cooked. Boiled meat usually needs more in the way of seasoning than roast meat; a few drops of onion juice or a teaspoonful of finely chopped chives is frequently a decided addition.