Wednesday, July 20, 2011

BEET LEAVES SALAD

The seed-leaves of the beet were preferred by the Greeks to lettuce. They are served the same as lettuce. If a little old, scald them in hot water a moment. Swiss chard is the midrib of the beet leaf. Remove the leaves, cut the midribs into equal lengths, tie in small bunches, boil thirty minutes. Arrange on a side dish, pour over them a plain dressing and serve either hot or cold.

BEEF SALAD

Cut into neat pieces, an inch in length, half a pound of boiled fresh beef. Take two heads of crisp lettuce, reject the outside leaves, wipe the small leaves separately, place them in a salad-bowl, add the beef. Chop up a sweet Spanish pepper, add a tablespoonful to the salad. Prepare a plain dressing, pour it over the salad; just before serving, mix gently.

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