Two or three generations ago they still had recipes for leftover meat in the cookbooks. I found a variation of the recipe below in the cooking notes of my Grandmother, which uses meat left after making meat broth. My family used to make it with sausage instead of meat. It is great in hot summer weather and if you want to prepare something in advance.
Ingredients:
- 2 Tbsp olive oil
- some salt and pepper
- 3-4 Tbsp apple cider vinegar
- 1 onion
- fresh tarragon (optional)
- pickled gherkins or mustard pickles (optional)
- cooked or roasted meat leftovers (poultry, roasts, bacon, sausage, ...)
You will need to wash the tarragon by running it under the tap, shake it dry and separate the leaves from the stalks. Put the olive oil, apple cider vinegar, tarragon, salt and pepper in a dish and stir well. Cut the onion in narrow rings and slice the pickles thinly. Cut the meat in thin stripes or small cubes. Put everything in the dish and stir well. Let it sit at least one or two hours before you serve it.
Ingredients:
- 2 Tbsp olive oil
- some salt and pepper
- 3-4 Tbsp apple cider vinegar
- 1 onion
- fresh tarragon (optional)
- pickled gherkins or mustard pickles (optional)
- cooked or roasted meat leftovers (poultry, roasts, bacon, sausage, ...)
You will need to wash the tarragon by running it under the tap, shake it dry and separate the leaves from the stalks. Put the olive oil, apple cider vinegar, tarragon, salt and pepper in a dish and stir well. Cut the onion in narrow rings and slice the pickles thinly. Cut the meat in thin stripes or small cubes. Put everything in the dish and stir well. Let it sit at least one or two hours before you serve it.