{"id":7201,"slug":"veal-salad","title":"VEAL SALAD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Cold veal","Two tablespoons vinegar","Salt and pepper","Yolks of three hard-boiled eggs","Two tablespoons melted cold chicken or turkey grease","One teaspoon prepared mustard","One teaspoon sugar","One teaspoon mustard seed","One teaspoon celery seed","Five tablespoons white vinegar","Lettuce leaves (optional)"],"ingredients_norm":["cold veal","vinegar","salt and pepper","yolks of hard boiled egg","cold chicken or turkey grease","prepared mustard","sugar","mustard seed","celery seed","white vinegar","lettuce leaf"],"steps":["Cut cold veal in half-inch slices, season with two tablespoons of vinegar, pinch of salt and pepper.","Make a dressing using the yolks of three hard-boiled eggs, mashed smooth, add gradually two tablespoons of melted cold chicken or turkey grease, stir until smooth and thick, then add one teaspoon of prepared mustard, large pinch of salt and pepper, one teaspoon of sugar, one teaspoon each of mustard and celery seed, and five tablespoons of white vinegar.","Mix the dressing well with the veal, and serve with or without lettuce leaves."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w46:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"c7d13c344e482fb23cd593da23174b59c40f9c22a777dc52d5a319bc1b970c19","created_at":"2026-08-02T16:58:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/veal-salad"}