Mince two chickens; either boiled or roasted, very fine, or veal, if you please; also mince the yolks of hard eggs very small, and mince the whites very small by themselves; shred the pulp of two or three lemons very small, then lay at your dish a layer of minced meat, and a layer of yolks of eggs, a layer of whites of eggs, of anchovies, a layer of your shred lemon-pulp, a layer of pickles, a layer of sorrel, a layer of spinach, and shallots shred small. When you have filled the dish with the ingredients, let an orange or lemon on the top; then garnish with horse-raddish scraped, barberries, and sliced lemon. Beat up some oil, with the juice of lemon, salt, and mustard thick; and serve it up for a second course, side-dish, or middle-dish for supper.