East Indian Salad
Take a small crayfish, one gill of tarragon vinegar, one teaspoonful of Chili vinegar, one tablespoonful of sweet salad oil, one bunch of cress, two anchovies, a little salt and pepper, and a head of celery. Cut all finely and mix.
Source: Papers Past from Household Hints: Timaru Herald, Volume LXIV, Issue 3248, 28 April 1900, Page 2
