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SALMAGUNDI (another way)

Take cold fowl, or turkey, or veal, or all three together. Chop the meat very small, separating the white from the brown, and putting among the latter the brown part of the veal, if it be roasted. By the brown meat is understood the legs and backs of the poultry. Chop likewise the lean of some cold ham, a few boned anchovies washed, a handful of picked parsley, half a dozen shallots, some pickled gherkins, the yolks and whites separate of six hard-boiled eggs, and some roasted beetroot, after it has become cold. Now butter a basin, and place it with the bottom upwards upon a dish. Lay round this basin a ring of chopped white meat an inch and a half wide and about an inch high; then lay upon this a ring of ham, then a ring of brown meat, then one of white of egg, then one of meat, then one of yolk of egg, then one of parsley, then one of anchovies, and so on, until the whole of the materials are used up and the basin is covered, crowning the whole with a roof of beetroot garnished with a few pickled mushrooms. The sauce must be served up in a sauce tureen. It is made thus. Rub a couple of good tea-spoonfuls of strong mustard from the mustard-pot with three table-spoonfuls of salad-oil, some salt, and a little cayenne pepper. When it has become a stiff paste, add gradually one table-spoonful of white-wine vinegar, the juice of three of four lemons, a dessert-spoonful of mushroom ketchup, two table-spoonfuls of raw capers, and a tea-spoonful of soy. Should the sauce not be sufficiently thin, add more lemon-juice or vinegar.