Mayonnaise of Fish.

Yolks of 3 boiled eggs.
2 tablespoonfuls of best oil.
2 teaspoonfuls of sugar.
6 tablespoonfuls of vinegar.
1 teaspoonful of salt, and half as much each of pepper and made mustard.
White of 1 raw egg.
2 cupfuls of cold boiled fish (yesterday’s cod).
2 heads of lettuce.

Rub the yolks smooth with the oil, add sugar, salt, pepper, and mustard, and, when all are mixed, the vinegar, a little at a time. Set by, covered, while you cut—not chop—the fish into strips an inch long, and shred the lettuce. Mix these in a bowl. Whip the frothed white of egg into the dressing, and pour upon the salad. Stir up with a silver fork and put into a glass dish. Garnish with rings of the whites of boiled eggs.