Mince a pound of cold boiled or baked halibut, or the fragments of
halibut steak, and make for it the following dressing: The yolks
of three hard-boiled eggs rubbed smooth with the back of a silver
spoon, or in a Wedgewood mortar, and when there remain no lumps in
it, work into a soft paste with a tablespoonful salad oil. Next beat
in two teaspoonfuls white sugar, a teaspoonful made mustard, a pinch
of cayenne, teaspoonful salt, one of Worcestershire sauce, a little
anchovy paste if you have it, and finally, a little at a time to
prevent lumping, a _small_ teacupful of vinegar in which celery-seed
have been steeped. It is easy to keep a bottle of this on hand for
salads and sauces. Stir all thoroughly into the minced fish, garnish
with a chain of the whites of the eggs cut into rings, with a small
round slice of pickled beet laid within each link, and you have a
_piquant_ and pretty salad for the supper-table.