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Chicken Salad

Cut the flesh of a cold roasted fowl into pieces; take one or two lettuces, trim off the outside leaves, wash the remainder thoroughly and dry on a cloth. Then cut them up or pull them to pieces with the fingers and put them in a salad-bowl with the pieces of fowl. Skin and bone three anchovies, cut them into thin strips and lay them over the pieces of fowl. Beat an egg and mix it with one heaped teaspoonful of dry mustard, and a sufficient quantity of salad oil and vinegar. Season the dressing to taste with salt and pepper and sugar. Pour it over the contents of the salad-bowl. The salad should be served immediately after the dressing is poured over it.