Blue Fish Salad

Ingredients

• Remove the skin and bones from 2 pounds of steamed or boiled blue fish
• 1/2 teaspoonful of salt
• 1/2 teaspoonful of white pepper
• 4 tablespoonfuls of olive oil
• 1 tablespoonful of vinegar

Method

1. 1

   Flake fish, cover with French dressing, and let stand.

2. 2

   Serve on lettuce with mayonnaise or boiled dressing.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 28. The excerpt below is the record exactly as published.

Blue Pish Salad. Remove the skin and bones from 2 pounds of steamed or boiled blue fish and break into 100 June. good-sized flakes. Cover with a French dressing made with ^ of a teaspoonful of salty ^ of a teaspoonful of white pepper, 4 tablespoonfuls of olive oil and i table- spoonful of vinegar and let stand for at least one hour. Arrange on a bed of lettuce or nastiurtium leaves and serve with mayonnaise or a boiled dressing. If blue fish cannot be procured any other firm-fleshed fish may be used in its place. 28.— Bouillon Potatoes. Pare the potatoes and cut them into small balls, ovals or cubes. Parboil in salted water for five minutes. Drain, place in a sauce- pan, add sufficient boiling-hot bouillon or clear stock to cover and simmer gently until tender. Drain and serve in a hot dish sprink- ling with a little finely-chopped parsley. ag.— Cherries with Rice Cream. Cook }i a cupful of washed rice five minutes in boiling water ; drain, add i pint of milk and cook over hot water until tender and the milk is absorbed ; add ^ teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.