Strip off the outer leaves, wash the lettuce, split it in half,
and lay it in cold water till dinner time. Then drain it and put
it into a salad dish. Have ready two eggs boiled hard, (which they
will be in twelve minutes,) and laid in a basin of cold water for
five minutes to prevent the whites from turning blue. Cut them in
half, and lay them on the lettuce.
Put the yolks of the eggs on a large plate, and with a wooden
spoon mash them smooth, mixing with them a table-spoonful of
water, and two table-spoonfuls of sweet oil. Then add, by degrees,
a salt-spoonful of salt, a tea-spoonful of mustard, and a tea-spoonful
of powdered loaf-sugar. When these are all smoothly
united, add very gradually three table-spoonfuls of vinegar. The
lettuce having been cut up fine on another plate, put it to the
dressing, and mix it well.
If you have the dressing for salad made before a dinner, put it
into the bottom of the salad dish; then (having cut it up) lay the
salad upon it, and let it rest till it is to be eaten, as stirring
it will injure it.
You may decorate the top of the salad with slices of red beet, and
with the hard white of the eggs cut into rings.