Norwegian Salad

For this salad have one pound of salted anchovies (sardels), soak them in cold water for two hours, and then wipe them with a cloth to remove the white skin covering them; cut off the fillets, pare the ends either on one side or the other, and split them across in two. (Herrings may be used instead of anchovies.) Cut into quarter-inch squares some boiled potatoes, boiled celery root, boiled and pickled beetroot, raw russet apples, and roasted tenderloin of beef, having half a pound of each kind, also half a pound of minced cabbage blanched for fifteen minutes, and then drained and cooled; put all these into a bowl, season highly with salt, pepper, oil and vinegar, and mix together thoroughly. Range the pieces in a salad bowl, garnish the edge and inside of the bowl with a row of well-drained pickled oysters, about three dozen in all, and cover with a jellied mayonnaise (No. 613); inside of this row of oysters make another one of olives stuffed with anchovy butter (No. 569); divide the surface in quarters, and on one quarter lay chopped hard-boiled egg-white, on the next quarter some finely chopped chervil and chives, the third quarter filled with hard-boiled egg-yolks, and the last quarter with chopped beetroot. Decorate the oysters with slightly blanched tarragon leaves dipped in jelly, and lay between each olive a thin slice of pickled cucumber, and stick in the center a finely pared bunch of white celery, previously laid in cold water to curl nicely.