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Russian Salad

Two ounces of roast chicken, two ounces of ham, two ounces of beef tongue, two ounces of beef, two ounces of mutton, four truffles, twelve anchovies, three stalks of celery, two heads of lettuce, eight tablespoonfuls of sauce Tartare. Cut up and mix carefully together the chicken, ham, beef-tongue, beef and mutton, truffles, anchovies and celery. Mix with the sauce Tartare, and serve in nests of crisp lettuce leaves.

A German Salad.

One lobster, three eggs, parsley, onion, lettuce, French dressing, one tablespoonful of Worcestershire sauce, two tablespoonfuls of tarragon vinegar. Cut a boiled lobster into good sized pieces, put it in a salad bowl, cover it over with the hard boiled eggs chopped fine, then add the onion juice and chopped parsley. Arrange on lettuce leaves. Make a French dressing and add to it the Worcestershire sauce and the tarragon vinegar, and pour it over the salad.