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Turbot Salad

The remains of cooked turbot will make a most delicious salad. Lift the flesh from the bones, free it from skin and bone, and divide it into pieces an inch and a half square. Season these slightly with pepper, salt, oil, and vinegar, cover the dish on which they are, and leave them in a cool place till wanted. Wash two large fresh lettuces or any suitable salad. Dry them perfectly by putting them in small quantities at a time into a clean cloth, then taking this up loosely by the four corners and shaking the moisture from the leaves. Cut them into neat pieces half an inch broad, and leave them in an airy place till wanted. Beat the raw yolks of two fresh eggs for two or three minutes, and mix with them a spoonful of mixed mustard, half a tea-spoonful of salt, and a little white pepper. Add, first by drops and afterwards by tea-spoonfuls, four table-spoonfuls of Lucca oil, and beat the sauce well for a minute between every addition. Afterwards stir in gradually a tea-spoonful of good French vinegar and a few drops of tarragon vinegar. Add more oil and vinegar in the same proportions until the sauce is of the consistency of thick boiled custard. Leave it in a cool place till wanted. Arrange the salad just before it is to be sent to table. First put a layer of lettuce lightly at the bottom of the dish. Put some turbot upon it, and repeat until the materials are used. Garnish the dish, in any way that may be preferred, with hard-boiled eggs, sliced cucumber, beetroot, olives, filleted anchovies, etc. Pour the sauce over at the last moment, and in arranging the salad pour a small quantity of sauce over each layer of fish. Time, half an hour to prepare the sauce. It is better for being made an hour or two before it is wanted.