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ITALIAN SALAD (another way)

Pile in the centre of a dish the white meat picked from a cold chicken either roasted, boiled, or fricasseed, and shred a little lean ham to distribute equally amongst it. Veal also may be used, cut in very thin slices about the size of a shilling. Surround the meat with a wall of young crisp lettuces, small cress, or any salad vegetables in season. Boil some eggs hard, remove the yolks, and cut the whites into thin rings, which arrange in chains over the top. Pour over the centre any salad sauce, in which cream should predominate, and serve at once, that the salad may not get sodden.