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Rabbit Salad

Cut the flesh of a roasted rabbit into neat slices, and let these lie in a marinade composed of a table-spoonful of vinegar, the same quantity of salad oil, three or four tarragon leaves, or a little tarragon vinegar, a sliced onion, and a little pepper and salt. Turn the meat over, and baste frequently till it is thoroughly impregnated with the flavour of the marinade. Wash and dry well a cabbage lettuce. Shred it finely, and spread it at the bottom of a dish. Arrange the pieces of rabbit on this, and intersperse with them the flesh of two anchovies cut into strips, a tea-spoonful of bruised capers, some chervil, pimpernel, and tarragon leaves finely shredded, a little sliced beetroot, and a hard-boiled egg cut small. Place over these ingredients three or four lettuces cut into quarters, and ornament the salad with hard-boiled eggs, beetroot, etc. At the moment of serving the salad, pour over it a quarter of a pint of good mayonnaise sauce, or if preferred send oil, vinegar, and mustard to table separately. Probable cost, 3s. 6d. Sufficient for five or six persons. The pieces of rabbit to lie in the marinade for an hour or two.