Have eighteen bottled anchovies (or the same quantity of Norwegian anchovies if possible), soak them in cold water for two hours, so they are thoroughly unsalted, then drain them in a cloth, and remove the bones. Clean and pare a small head of lettuce, cut it into small pieces, and put it in a salad-bowl, covering it with two tablespoon-fuls of Tartare sauce (No. 207). Decorate with the anchovies, two hard-boiled eggs cut in quarters, twelve capers, six stoned olives, and a small, cooked, sliced beet-root ; season with half a pinch of pepper and one tablespoonful of vinegar. When ready to serve mix well together.