Mix and put on lettuce.
CELERY SALAD
2 heads of celery.
3 hard-boiled eggs (or else 1 cup of English walnuts).
½ cup of very stiff mayonnaise.
Wash, wipe, and cut the celery into pieces as large as the first joint of your little finger, and then rub it in a clean towel till it is as dry as can be. Cut up the eggs, sprinkle all with salt, and add the mayonnaise and lay on lettuce. Or mix the celery and the walnuts and mayonnaise; either salad is nice.
SCOTCH WOODCOCK
Cut one or two slices of bread half an inch thick, toast it and butter it well. Spread over it some anchovy paste and cut into as many pieces as you require. Have a saucepan ready and one egg for each person; just break the yolks and half an ounce of butter to each egg. Put salt and pepper into it, put it on the fire and stir till it becomes thick, then add one tablespoonful of cream. Put the buttered eggs on the top of the anchovy toast and serve very hot. The buttered egg must not be too thick.
SHRIMP TOAST
Mix in a stewpan the yolks of two eggs, a tablespoonful cream, one teaspoonful anchovy sauce. Soak in this a thick round of buttered toast. Peel some shrimps and place on the toast and serve very hot.
TO PICKLE BEEF OR TONGUE
Put into a large saucepan four quarts of cold water, two pounds common salt, two ounces of saltpetre, half-pound brown pickling sugar, a few peppercorns, four bay-leaves, six cloves.