Required : Half a pound of any kind of cold, cooked fish. Three hard-boiled eggs. One or two lettuces. Three filleted anchovies. Tartare sauce. (Sufficient for four.)

Carefully remove all skin and bone from the fish, and break it into large flakes. Sprinkle them with a little oil, vinegar, salt, and pepper. Wash the lettuce, and tear it into pieces. Cut the eggs in sippets. Arrange the fish, with the fillets of anchovy cut into small pieces, in the centre of a dish. Coat the lettuce leaves with tartare sauce, and arrange them as a border round, garnishing the dish with the pieces of hard-boiled egg.

For tartare sauce, see Every Woman's Encyclopaedia, Vol. 3, page 1853.