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Grouse Salad

Roast a grouse, and cut it into neat joints. Put these in a pie-dish, strew a little salt and pepper over them, and pour on them the juice of a lemon and two table-spoonfuls of Lucca oil. Let them remain for three or four hours, turning and basting them frequently. Wash and dry thoroughly some fresh lettuce. This should be done some hours before the salad is wanted. The leaves should be well shaken, placed in an unpainted wire basket, and hung in a cool, airy place, so that they may be perfectly dried. A salad can never be a success if there is any water hanging about it. Shred the lettuce finely, and place a deep bed of it at the bottom of the dish; arrange the pieces of grouse neatly upon it, and ornament the top with slices of hard-boiled egg, sprigs of parsley, and, if liked, a little savoury jelly. Put the yolks of two eggs into a basin, beat them for three or four minutes, and add half a teaspoonful of salt, and half a tea-spoonful of pepper. Add oil and vinegar (tarragon vinegar is the best) until the sauce is the desired thickness, allowing six tea-spoonfuls of oil to every one of vinegar. Begin with the oil, and pour it in two or three drops at a time for the first two tea-spoonfuls. Mix with a wooden spoon. If properly made, the sauce will be thick and smooth, like cream. Just before the salad is served, pour this sauce over the grouse, and amongst the lettuce. Put a border of curled celery round the dish, and beyond that slices of hard-boiled egg, and clear savoury jelly, cut into rough dice. Time, half an hour to roast the grouse. Probable cost, exclusive of the grouse, about 2s. Sufficient for eight or ten persons.