Catawba wine, 2 cups,
Salt, 1 teaspoon,
Mustard, 1/8 teaspoon,
Remove the stems and seeds from the grapes, halve them, then chill them thoroughly. Beat the eggs very lightly, and add slowly to them the Catawba wine, stirring constantly in a double boiler, until thick. Remove the catawba and egg mixture from the fire, and add to it the salt and mustard, and set it aside where it will get very cold.
Serve the grapes on lettuce leaves, with a little of the dressing added at the last moment.