Bloater Salad
From Harper's cook book encyclopædia, 1902
Serves 3
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 125. The excerpt below is the record exactly as published.
the anchovies and sliced eggs, pour over a plain salad dressing, and send to the table very cold. Bass, Boiled. — Clean the fish, mak- ing the opening as small as possible. Put it in a fish-kettle with water enough to cover the fish, add the juice of a large lemon, and two table-spoon- fuls of salt. When it comes to a boil, set back and let it simmer for half an hour for a fish about four pounds in weight. When done, drain it and serve with anchovy, tomato, or any other suitable fish sauce. Bloater Salad. — Boil two Yarmouth bloaters, remove the skin and bone, and cut the fish into pieces. Put a head of bleached endive into a salad- bowl, add the fish, with three an- chovies. Pour over a plain salad dressing
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