LOBSTER SALAD.
43. One large lobster,
Three table spoonsful of French mustard, or,
Two dessert spoonsful of common mixed mustard,
One gill and a half of vinegar,
One gill and a half of sweet oil,
The yelks of five hard boiled eggs,
Salt to the taste,
A small tea spoonful of cayenne pepper,
The inside leaves of two heads of cabbage lettuce.
Cut the meat and lettuce in small pieces. Boil the eggs hard, mash the yelks with a wooden or silver spoon, and oil enough to make them to a smooth paste, then add the vinegar, mustard, pepper, and salt to the taste. Mix this dressing thoroughly with the lobster and lettuce, and serve it before the salad becomes wilted.