Oyster Salad

Half-fill a salad bowl with white and finely cut lettuce leaves; place on top some pickled oysters cut in two or three pieces, and cover with a layer of mayonnaise sauce (No. 606). Decorate the top with lobster coral, beetroot, pickled cucumbers, capers, hard-boiled eggs and small pickled oyster crabs, or else use young pepper grass, two inches long, and well washed. (This cress can be sown in pots and will grow during the whole season; the smaller the plant the better and stronger is the taste.)