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Salad of Shad Roe and Cucumber

Cook two shad roes with an onion, sliced, and a bay leaf, in salted, acidulated water twenty minutes; drain, and marinate with about two tablespoonfuls of oil, one tablespoonful of lemon juice and a dash of pepper and salt. When cold cut in small cubes. Rub the salad-bowl with a clove of garlic cut in halves. Cut a thoroughly chilled cucumber in dice; put the cucumber on a bed of lettuce leaves in the bottom of the bowl, and the roe, well drained, above; mask with mayonnaise, - nearly a cup will be required, -in the top insert a few heart leaves of lettuce, and place around the centre of the mound a circle of cucumber slices overlapping one another; or alternate these with lozenges cut from pickled beet.