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FOWL (a la Mayonnaise)

Cut up the joints of a cold roast fowl. On a dish place a layer of picked lettuce; on this place a layer of fowl, sprinkling, as you proceed, with hard-boiled eggs, anchovies, cucumber, and capers, all chopped together; now put cress, chopped radishes, dry mustard; again lettuce; and on the top of the dish arrange the breast and wings of the fowl; garnish with hard-boiled eggs, in rings, and beetroot; and pour over the whole a sauce mayonnaise. (See MAYONNAISE SAUCE.)