Endeavor to have your salad herbs as fresh as possible; if you suspect they are not "morning gathered," they will be much refreshed by lying an hour or two in spring water; then carefully wash and pick them, and trim off all the worm-eaten, slimy, cankered, dry leaves; and, after washing, let them remain awhile in the colander to drain: lastly, swing them gently in a clean napkin: when properly picked and cut, arrange them in the salad dish, mix the sauce in a soup-plate, and put it into an ingredient bottle, or pour it down the side of the salad dish, and don't stir it up till the mouths are ready for it.
If the herbs be young, fresh gathered, trimmed neatly,"and drained dry, and the sauce-maker ponders patiently over the following directions, he cannot fail obtaining the fame of being a very accomplished salad-dresser.
Boil a couple of eggs for twelve minutes, and put them in a basin of cold water for a few minutes; the yolks must be quite cold and hard, or they will not incorporate with the ingredients. Hub them through a sieve with a wooden spoon, and mix them with a table-spoonful of water, or fine double cream; then add two table-spoonfuls of oil or melted butter; when these are well mixed, add, by degrees, a tea-spoonful of salt, or powdered lump sugar, and the same of made mustard: when these are smoothly united, add very gradually three table-spoonfuls of vinegar; rub it with the other ingredients till thoroughly incorporated with them; cut up the white of the egg, and garnish the top of the salad with it. Let the sauce remain at the bottom of the bowl, and do not stir up the salad till it is to be eaten: we recommend the eaters to be mindful of the duty of mastication, without the due performance of which, all undressed vegetables are troublesome company for the principal viscera, and some are even dangerously indigestible.
Wash very clean one or two heads of endive, some heads of celery, some mustard and cresses; cut them all small, add a little shredded fed cabbage, some slices of boiled beet-root, an onion, if the flavor is not disliked; mix them together with salad sauce. In spring, add radishes, and also garnish the dish with them.