Cut up six hard-boiled eggs into quarters, lay them on lettuce, and pour the dressing over.
HAM MOUSSE
Whip two gills of cream stiffly, and stir into this one gill of liquid aspic and half-pound of cold cooked minced ham, and just enough cochineal to make it all a very delicate pink. Whip this together for two or three minutes, pack it into a tall slender mould, and set it on ice for two or three hours.
CAULIFLOWER SALAD
Take cold boiled cauliflower and pick it up into nice pieces; pour the dressing over, and put on the ice till you need it.
PORK-PIE MEAT
One pound of pork meat and about three ounces of pork fat. Cut this up into small squares. Flavour this with a quarter-ounce of salt and a quarter-ounce of pepper. Put this into your pie-crust and bake for three hours. The paste must be brushed over with egg, so that it looks yellow when it is cooked. Be careful it does not burn.
Have some stock made from pork bones which has been flavoured with about one ounce of whole mixed spice and pepper and salt. When the pie is warm, cut a small hole in the top and pour into it as much of the stock as the pie will hold. When cold it will have jelly inside it.
HASH (ORDINARY)
Cut up into slices any cold meat, removing all fat and sinews. Put in a saucepan an ounce of butter and a tablespoonful of flour. Mix together when hot, and add a pint of stock; colour it with browning, and add salt and pepper to taste and a teaspoonful of Worcester sauce.