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French Salad

Chop fine a bunch of parsley, two shallots and half a dozen anchovies; lay them in a bowl and mix with them salt and mustard to taste, two tablespoonfuls of salad oil and one gill of vinegar. Stir all well together and then add, two or three at a time, some very thin slices of cold roasted or boiled meat, not more than three or four inches long. Shake the slices well in the dressing as they are put in. Cover the bowl closely and let the salad stand for three hours. Serve garnished with parsley and some slices of fat meat.