Take two or three Roman or cabbage lettuces, and when you have washed them clean, swing them pretty dry in a cloth; then beginning at the open end, cut them cross-ways, as fine as a good big thread, and lay the lettuces to cool, about an inch thick all over the bottom of a dish. When you have thus garnished your dish, take two cold roasted pullets or chickens, and cut the flesh off the breasts and wings, into slices about three inches long, and a quarter of an inch broad, and as thin as a shilling; lay them upon the lettuce round the end to the middle of the dish, and the other towards the brim; then having boild and cut six anchovies, each into eight pieces, lay them all between each slice of the fowl; then cut the lean meat off the legs into dice, and cut a lemon into small dice; then mince the yolks of four eggs, three or four anchovies, and a little parsley, and make a round heap of these in your dish, piling it up in the form of a sugar-loaf, and garnish it with onions as big as the yolks of eggs, boiled in a good deal of water very tender and white. Put the largest of the onions in the middle on the top of the salamongundy, and lay the rest all round the brim of the dish, as thick as you can lay them; then beat some salad oil up with vinegar, salt, and pepper, and pour over all. Garnish with grapes just scalded, or French beans blanched, or Italian-flowers, and serve it up for a first course.