Roast Beef Salad
For impromptu evening affairs any cold left-over meat may be utilized in a salad. Beef, mutton and tongue are usually served with French dressing, seasoned with tomato catsup. Cut the meat into dice, season with salt and pepper, dish them on lettuce, or they may be mixed in the winter with chopped celery or chopped crisp cabbage, and basted with French dressing, seasoned with two or three tablespoonfuls of tomato catsup for beef, mint sauce, or a drop of Tabasco Sauce for mutton, a little Worcestershire Sauce for tongue.
A quart will serve ten persons.