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TURKEY SALAD (American)

Take the white meat of a young turkey that has been boiled. Skin and mince this small, and set it aside covered. Then cut up an equal quantity of celery, add it to the meat, and season with salt and white pepper. Make a sauce as follows. Take three hard-boiled eggs, one raw egg, a table-spoonful of castor sugar, a large tea-spoonful each of salt, mixed mustard, and white pepper, a good pinch each of cayenne and nutmeg, half a gill of vinegar, and half its measure of oil or cream. The hard yolks and raw egg are first blended with the oil, the other ingredients are put in by degrees, the vinegar being added last of all by spoonfuls. This is then mixed with the meat and celery and piled in a bowl, the top being garnished with the whites of the eggs, and some celery tops, together with anything to give a little colour, such as beetroot or fancy shapes of tongue.