Italian Salad.

Ingredients and Instructions

Cut 1 pound of cooked veal in very small pieces; add 1 herring that has been soaked in milk, 3 cooked

potatoes, 2 pickles, 3 boiled beets, 3 apples, 2 stalks of celery, 1 cooked carrot. Pour over a mayonnaise

dressing and garnish with sliced hard−boiled eggs, olives and capers.