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Salad, Cheap and Good

Take one pennyworth of mustard and cress, two pennyworth of water-cress, two pennyworth of cooked beetroot, and a fourpenny head of celery; cut the beet into small squares; take a glass or silver dish, pile the beet in pyramids, do the same with the celery and water-cress, and arrange all round the dish; heap the mustard and cress into a pile in the centre; boil two eggs hard; take the yolks, and mix them with a little mashed potato, a table-spoonful of vinegar, half a table-spoonful of Harvey's sauce, and ketchup, pepper, and salt, two spoonfuls of milk, the same of oil, and a salt-spoonful of sugar; pour this over the whole.