The thorough good cook

it on ice or in a cold place ; when ready to serve up, whip a gill of cream rather thick, lightly mix this with it, lay the inferior parts of the partridge on the salad, sauce over so as to cover each piece, then lay over the salad and the remainder of the partridge ; again sauce over, and serve. 2. Grouse Salad. Roast your grouse, and with the trimmings prepare a salmi sauce (for which a recipe is given on p. 277) ; reduce this stiffly, and having mixed in a third portion of aspic jelly, use it to mask the joints of grouse with a rather thick coating of the sauce, and set them upon a dish on rough ice to set firm. Place a thick bed of seasoned shredded lettuce on the centre of the dish, and upon this foundation build up the joints of grouse; garnish round the base with a border of curled celery, and an outer border of quarters of hardboiled eggs. Pour some white mayonnaise sauce round between the bottom parts of the joints of grouse and the celery, place an ornament of aspic jelly on the top, and serve. 3. Chicken Salad. This is justly claimed as an American delicacy, and is best made in the State of Massachusetts, where there are certain negro "caterers" who have acquired fame and fortune by their dexterity in preparing and mixing the dish. In reality, it is as simple as it is succulent, being merely a salad of such herbs as are in season, moistened with a mayonnaise sauce, and made substantial by the addition of pieces of cold boiled chicken. Take a young, tender chicken of not more than two and a half pounds ; boil in stock for one hour ; when cooked let it get thoroughly cold. Bone your chicken, cut it up into small pieces, put it into a deep dish, season with a pinch of salt, half as much pepper, one tablespoonful of vinegar, and six leaves of chopped lettuce, with a few leaves of the white celery cut up. Mix carefully, lightly, and thoroughly. Place your mixture in a salad-bowl and cover with half a table-cupful of mayonnaise. Decorate the top with hard-boiled eggs cut in rings, capers, stoned olives, and, if you choose, " thread " anchovies. As for the mayonnaise, it is tartar sauce {p. 348) made of yolks of SALADS. 379 hard-boiled eggs, oil, mustard, etc., stirred with a wooden spoon, and with the oil added drop by drop, but without the chopped herbs. It should be a golden yellow in hue whereas tartar should be a light greenish cream colour. 4. Salad of Salmon. Put a glass of white wine into a stew-pan with some thin slices of onion, carrots, mushrooms, a bunch of mixed herbs, salt, pepper, and spice ; scale the salmon, cut the slices as thin as a crown piece, and set them round the dish ; garnish with a string of lettuce hearts, hard-boiled eggs, slices of boiled carrots and gherkins, slices of anchovy and capers. Make a cold ravigote (p. 342), and pour it over the whole. 5. Salad of Smelts.