Take the required quantity and chop separately beet-roots, carrots and whites of hard-boiled eggs. Rub the bottom of a salad-bowl with onion and pour over a little lemon juice. Chop and pound some watercresses, mix them with an equal quantity of butter and form into small balls; repeat the operation with one tablespoonful of chopped carrot and two ounces of butter. Put some slices of cold cooked game at the bottom of a dish, decorate with the chopped vegetables, including a good supply of lettuce leaves and other vegetables in season, pour over a tartar sauce, sprinkle over the chopped egg, over this put a few slices of beet-root, decorate the edge of the dish with the balls of butter, pour round a mayonnaise dressing, and serve.