Take a pound or so of cold boiled fish (halibut, rock, or cod), cut—not
chop—into pieces an inch in length. Mix in a bowl a dressing as
follows: the yolks of four boiled eggs rubbed to a smooth paste with
salad oil; add to these salt, pepper, mustard, two teaspoonfuls white
sugar, and, lastly, six tablespoonfuls of vinegar. Beat the mixture
until light, and just before pouring it over the fish, stir in lightly
the frothed white of a raw egg. Serve the fish in a glass dish, with
half the dressing stirred in with it. Spread the remainder over the
top, and lay blanched lettuce-leaves around the edges, to be eaten with
it.