Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Boil as many eggs as needed until dry and it will take about
half an hour to reach this stage. Chop the eggs after they are
cooled and season with salt and pepper. Shred the inner crisp
leaves of lettuce with the fingers and mix with the egg. Spread
thin buttered slices of bread with the egg mixture and cover with
any good salad dressing; lay on a second slice of buttered bread
and press together.