This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
"Sir Henry Thompson, in his little work, gives a short and clear description how to make this: The materials must be secured fresh, are not to be too numerous and diverse, must be well cleansed and washed without handling, and all water removed as far as possible. It should be made immediately before the meal, and be kept cool until wanted. Very few servants can be trusted to execute the simple details involved in cross-cutting the lettuce endive or what not but two or three times in a roomy salad-bowl; in placing one salt-spoonful of salt, and half that quantity of pepper in a tablespoon, which is to be filled three times consecutively with the best fresh olive-oil, stirring each briskly until the condiments have been thoroughly mixed, and at the same time distributed over the salad. This is next to be tossed well, but lightly, until every portion glistens, scattering meantime a little finely-chopped fresh tarragon and chervil, with a few atoms of chives over the whole. Lastly, but only immediately before serving, one small table-spoonful of mild French or better still Italian wine-vinegar is to be sprinkled over all, followed by another tossing of the salad.
(1) Dissolve half a teaspoonful of white or brown sugar in a tablespoonful of plain vinegar; add three drops of tarragon vinegar, and cayenne and salt to taste. Break up a lettuce or endive wiped very dry, and add about half teaspoonful of chopped chives; pour over the lettuce a tablespoonful of oil, and well mix it about with a wooden spoon or fork; then sprinkle the vinegar mixture over and turn all well about again. Garnish with slices of cucumber cut thin, or raw tomatoes cut in quarters. (2) A fresh lettuce washed and wiped dry, chopped tarragon or mint, a few young onions or chives, and half a cucumber. Put into a salad-bowl two tablespoonfuls of oil, a saltspoon of salt, half a teaspoonful of pepper, a dessertspoonful of castor sugar, and a dessertspoon of vinegar. Then add the chopped mint or tarragon and the onions; lastly, the lettuce broken up into small pieces, and stir all together, turning the lettuce over well. Garnish with slices of cucumber, (3) One raw egg well beaten up, a tablespoonful of oil, a teaspoonful of tarragon vinegar, and a dessertspoonful of plain vinegar.
Mix well together; break up a lettuce, pour the mixtuie over it, and turn it about thoroughly. (4) Two table-spoonfuls of salad oil; break three eggs, drop them into the oil, well beat them up add a-teaspoonful of tarragon vinegar and a dessertspoonful of cream; mix and pour over the lettuce. This mixture will keep for several weeks if bottled and tightly corked UP. (5) Cut up a cucumber into very thin slices, drain off all the water that comes from it by pressing the cut slices between two plates; mix a tablespoonful of oil with a tablespoonful of vinegar, add pepper and salt, and pour over the sliced cucumber, (6) Take three or four fine raw tomatoes, cut them up into quarters or halves; make a dressing of a tablespoonful of oil, another of vinegar, a teaspoonful of tarragon vinegar, and a dessertspoonful of sugar; pour it over the tomatoes; garnish with water-cress. All salads should be made about half an hour or a quarter of an hour before they are to be eaten. Hard-boiled eggs cut in slices may in all cases be used for garnishing. "The presentation to Lord Tennyson by Messrs. Spiers and Pond, of a ' pint pot neatly graven,' from the now demolished Cock Tavern, has evoked a fresh crop of gossip anent that Fleet Street rendezvous.
Mr. Sala h:is, of course, joined in, and this is his amusing mem.: ' I recollect the plump head-waiter at the Cock -Tennyson's plump head-waiter; or, at least, his twin brother, or his only son, who was the very image of his father. With Mr. H. Sutherland Edwards I went one day, ever so many years ago, to "chop" at the Cock. 'Twas July, and the weather would have suited a salamander. Mr. Edwards fancied a nice cool salad with his cutlet - he was an adept at salad mixing - and asked the waiter for a cold hard-boiled egg. "A hegg!" ejaculated the obese servitor, "a hegg! Hif Prince Halbert was to come to the Cock, he couldn't have a hegg!" The plump Conservatism of the Cock prescribed oil and vinegar as the sole sauce for salad; hard-boiled eggs were scouted and banished as things only fit for foreigners and Radicals'.