Cut the meat in thin slices, and put in a flat dish, then slice the cucumber, beet root, eggs, tomato, and onion, and dress the dish with the above, neatly arranging by putting one piece cucumber, another of beet root, another of eggs, and another of tomato, and put the sliced onions in the middle, and the water-cress round the dish as a decoration. Now prepare this
Take a small bowl and mash up the potato, yolks of eggs, mustard, sugar, salt, butter. When nice and smooth add the milk or cream. After mixed add the vinegar, and mix well and keep separate. When sending to table just pour the sauce all over the salad with a spoon. Let it stand for two minutes and serve. The above can be made with or without meat, and also with lettuce if at hand. Several other salads could be made as learned cooks have written in the cooks' books; but the above I tried myself in one of my former masters' bungalows in Ceylon and in England.