Vinaigrette of Cold Meat Recipe ingredients

To prepare this Vinaigrette of Cold Meat Recipe, first take any kind of cold dressed meat, cut it into neat slices, and put it 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 upon it oil and vinegar, in the proportion of 3 tablespoonfuls of oil to 2 of vinegar, and toss it 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 chili 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 colors contrasting, and they are mixed with the salad dressing at the moment of serving. A vinaigrette of cold boiled beef is excellent.