Lamb Salad
Cold cooked lamb, sliced cooked potatoes, pickled gherkins, capers and small pickled onions, chives, French dressing, hard boiled eggs, tarragon leaves. Cut slices of cold cooked lamb a quarter of an inch in thickness; arrange on a deep dish in straight rows over a bed of sliced cooked potatoes. Decorate the whole with slices of pickled gherkins, capers, small pickled onions, and chopped chives. Macerate with a French dressing. Garnish the dish with hard boiled eggs, also a few tarragon leaves. Serve without stirring so as to avoid breaking the leaves.