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Salad, Stuffed Eggs For

Remove the skin and bone from three anchovies, pound the flesh in a mortar, and press it through a sieve. If the anchovies are objected to, substitute for them two ounces of potted ham and two ounces of veal and fat bacon. Boil six eggs for a quarter of an hour; put them into cold water, then strip off the shell and cut them into halves lengthwise. Take out the hard yolks, and put them in a mortar with a third of their bulk in fresh butter, the pounded anchovies, a pinch of powdered mace, and a pinch of cayenne. Pound all to a smooth paste, press the mixture into the eggs in the place where the yolks were, put the halves of the eggs together to make them look whole again, lay them on a dish, and surround them with lettuce-hearts. Send salad cream to table separately.