The Poet’s Receipt for Salad.*

Method

Two well-boiled potatoes, passed through a sieve; a teaspoonful of mustard; two teaspoonsful of salt; one of essence of anchovy; about a quarter of a teaspoonful of very finely-chopped onions, well bruised into the mixture; three tablespoonsful of oil; one of vinegar; the yolks of two eggs, hard boiled. Stir up the salad immediately before dinner, and stir it up thoroughly.

N.B.—As this salad is the result of great experience and reflection, it is hoped young salad makers will not attempt to make any improvements upon it.

* Note.—This receipt, though long privately circulated amongst the friends sad acquaintance of its distinguished sad regretted author, now (with permission) appears for the first time in print. We could not venture to deviate by a word from the original, but we would suggest, that the mixture forms almost a substitute for salad, instead of a mere dressing. It is, however, an admirable compound for those to whom the slight flavouring of onion is not an objection.