The meat which has been boiled down for soup makes a nice salad. When
the stock has been poured off, press the meat into a basin with about a
gill of jelly stock, and some salt and pepper. When cold and firm, cut
it into neat pieces and lay in a salad bowl. Pour over it some
remoulade sauce and shred on top some nice white lettuce leaves; it may
be garnished with beetroot or hard boiled eggs.