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Egg and Anchovy Salad with Roast Beef

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Recipe Ingredients

1 tbsp dijon mustard
1 tbsp lemon juice
4 anchovy filets diced
2 tbsp red wine vinegar
1/3 cup oil
Salt and pepper to taste
1/2 head iceberg lettuce cut in wedges
2 hard-boiled eggs sliced
1/4 lb rare roast beef
2 tbsp capers

Cooking Procedures

In small bowl, whisk together mustard, lemon juice, anchovies and vinegar. Slowly whisk in oil. Season with salt and pepper to taste.
On two separate plates, arrange small wedges of lettuce, egg slices and roast beef. Drizzle dressing over salads and top with capers. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

a soft ball in cold water. Add nuts and let come to boiling point. Pour out on buttered platter to cool. Mrs. O. E. Kuhn. SIENNA CANDY J J 2 cups honey. j lb. grated chocolate. 2 lbs. chopped almonds. 1 tsp. cinnamon. 4 lb. chopped filberts or pecans. Boil ingredients all together. When thick and smooth, cool and roll out. Cut in round cakes and dry in oven. MAPLE FUDGE 1 lb. maple sugar. 1-6 tsp. soda. 1 cup milk. 1-6 tsp. salt. 2 tblsp. butter. Melt the sugar and butter and

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