Modern cookery for private families

or in a chain, alternate slices of the flesh of a large lobster, or of two middling-sized ones, and some hard-boiled eggs cut thin and evenly. Leave a space in the centre, pour in the sauce, heap lightly some small salad on the top, and send the dish immediately to table. The coral of a second lobster may be intermingled with the white flesh of the fish with very good effect; and the forced eggs of page 137 may be placed at intervals round the edge of the bowl as a decoration, and an excellent accompaniment as well. Another mode of making the salad is to lay the split bodies of the fish round the bowl, and the claws, freed carefully from the shells, arranged high in the centre on the herbs; the soft part of the bodies may be mixed with the sauce when it is liked; but the colour will not then be good. _Obs._—The addition of cucumber in ribbons (see Author’s Receipt, Chapter XVII.), laid lightly round it, is always an agreeable one to lobster salad: they may previously be sauced, and then drained from their dressing a little. A more wholesome and safer mode of imparting the flavour of the cucumber, however, is to use for the salad vinegar in which that vegetable has been steeped for some hours after having been cut up small. AN EXCELLENT HERRING SALAD. (_Swedish Receipt._) Soak, skin, split, and bone a large Norway herring; lay the two sides along a dish, and slice them slopingly (or substitute for this one or two fine Dutch herrings). Arrange in symmetrical order over the fish slices of cooked beet-root, cold boiled potatoes, and pickled gherkins; then add one or two sharp apples chopped small, and the yolks and whites, separately minced, of some hard-boiled eggs, with any thing else which may be at hand, and may serve to vary tastefully the decoration of the dish. Place these ingredients in small heaps of well-contrasting colours on the surface of the salad, and lay a border of curled celery leaves or parsley round the bowl.