The most tasteful way of arranging meat-salads or fish-salads is with
whole, fresh, lettuce-leaves. Put two or more leaves together on the
platter, and in the nest or dish thus made lay a spoonful of the salad,
with the Mayonnaise on the top. In serving, slip the spoon or broad
knife under the leaves and keep them in place with the fork. Put the
salad on the plate carefully, in the same position, not tipped over. Or
you may have a border of fresh lettuce-leaves in the salad-dish. With
the fork lay one or two leaves on the plate, and then put a spoonful of
salad on the leaves. In this way each person has the Mayonnaise on the
top; the lettuce is underneath and fresh and crisp, instead of wilted,
as it would be if all of it were mixed with the salad.