Salt Meat Salad - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 

Salt Meat Salad. Time—¼ hour.

Cut up into neat pieces any scraps of cold salt meat. To a small quantity, add 1 tablespoonful capers, 1 tablespoonful mustard pickles, and small pieces of watercress chopped fine. Mix well together, heap on to a dish and garnish, if liked, with the white and yolk of a hard boiled egg rubbed through a sieve, strips of beetroot and small bunches of watercress.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen1