Cold tongue, or ham, 1/2 pound,
Cold veal, or beef, 1/2 pound,
Herrings (small), 3,
Green apples (chopped), 1/2 cup,
Cold boiled potatoes, 3,
For the garnishing
Red beets (chopped), 2,
Soak the herrings overnight, and when about to make the salad, pick the fish in small flakes, removing all bones. Also chop the meats coarsely and the onion, potatoes, and apples, and place all in a salad-bowl and mix well. Moisten plentifully with French dressing, and garnish as follows:
In the center of the bowl of salad place an olive; and from that, trace radiating lines, forming as many sectors as you have colors for garnishing; then cover these sectors over with the garnishing materials; one sector covered with red beets, the next with chopped yolks, the next with chopped whites of egg, the next with chopped parsley, etc.
Place 1 or 2 of the whole olives in each sector; put lettuce leaves about the edge of the bowl, and it is ready for serving.
Boiled beets, 2 quarts, Milker herring, 8, Large boiled potatoes, 8, Boiled or roasted veal, 3 pounds, Salad oil, 3 tablespoons, Vinegar, 5 tablespoons, Pepper.
A few days before making the salad, boil 2 quarts of beets, and when soft, slice them and put them into vinegar seasoned plentifully with sugar.
The potatoes should be boiled with their skins on, and without scraping; if they are scraped before boiling their flavor is lost.
Wash the herring thoroughly in cold water, and remove the milker and bones. Then cut the herring, beets, veal, and potatoes in 1/4-inch cubes.
Cut the milker in pieces and strain through a sieve, thereby dispensing with the skin. Then add the 3 tablespoons of fine salad-oil, the 5 tablespoons of vinegar, and a pinch of pepper.
If you find as you proceed that the salad after finishing will be too dry, add some of the vinegar of the beets, and some white wine, which will greatly improve the flavor.
Season according to taste.