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Dutch Salad

Skin and bone a herring and cut it into small pieces; wash and bone eight or ten anchovies, and divide them into eight pieces each. Take an equal quantity each of cold fowl and German sausage and cut them into small square pieces. Chop in equal quantities some pickled gherkins and beet-root, and cut in rather large pieces twice the quantity of cold boiled potatoes. Mix all the ingredients except the anchovies together, with one or two chopped hard-boiled eggs and about two tablespoonfuls of chopped capers. Prepare a dressing with two parts of olive oil and one part of tarragon vinegar, and mix with it smoothly a small quantity of French mustard, seasoning it to taste with some white pepper. Pour the dressing over the salad, and serve it.