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Eggs for Salad

Remove the shells carefully from six hard-boiled eggs, cut them in halves lengthwise, and carefully take out the yolks. Pound these with two ounces of ham, one ounce of anchovies, the same of veal and fat bacon, salt, cayenne, and mace to taste, add also a spoonful of minced sweet herbs, and one of parsley. Fill the eggs neatly with this forcemeat, smooth them to a round shape with the blade of a large knife, and place a star of beetroot upon each one. When thus prepared use them to garnish salad. If preferred, the eggs can be put on a dish, and served with well-flavoured brown sauce poured round them. In this case they may be garnished with fried sippets.