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Salad, Hungarian

Put any sort of cooked vegetables in a dish, the greater the variety the better. Season them a little, and just sprinkle with oil and lemon-juice. For a pint of vegetables allow about a gill of sauce made as follows. Take the yolks of three raw eggs, a table-spoonful of vinegar, the same of any pale meat stock or water, a pinch of salt and pepper, and two table-spoonfuls of oil. The whole of the ingredients, except the oil, are to be put in an enamelled saucepan, which should be set in another containing hot water; then the sauce is stirred until thick; the water in the lower pan should only reach simmering point, therefore the fire must be slow. As soon as taken from the fire the pan must be set in another one containing cold water, and the stirring continued until the sauce is quite cold. The oil is then added drop by drop. Pour over the vegetables, and garnish with chopped hard-boiled eggs and green herbs. Probable cost, uncertain.