French Sallad
Chop three anchovies, a shalot, and some parsley small; put them in a bowl with two tablespoonfuls of vinegar, one of oil, a little mustard, and salt. When well mixed, add by degrees some cold roast or boiled meat in the very thinnest slices; put in a few at a time, they being small, not exceeding two or three inches long; shake them in the seasoning, and then put more; cover the bowl close; and let the sallad be prepared three hours before it be eaten.
Garnish with parsley, and a few slices of the fat.