Bluefish Salad

Ingredients

• a generous pint of fish
• salt
• pepper
• the juice of a lemon
• a bed of lettuce hearts
• a tablespoonful of chopped pickled beet

Method

1. 1

   Separate the bluefish into flakes and set aside until cold.

2. 2

   Sprinkle with salt, pepper, and lemon juice.

3. 3

   Arrange lettuce on a plate, place fish in the center, pour boiled dressing over, and garnish with pickled beet.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 99. The excerpt below is the record exactly as published.

BLUEFISH SALAD. EXCELLENT. Janet McKenzie Hill, Boston. Separate the remnants of a baked bluefish into flakes^ discarding skin and bones. Set aside^ covered, until cold. About an hour before servings sprinkle with salt and pepper and (for a generous pint of fish) the juice of a lemon. When ready to serve, dispose heart leaves of lettuce on the edge of a salad plate, and turn the fish into the center, letting it come out over the stems of the lettuce leaves. Pour a boiled dress- ing over the top, and spread evenly (with a silver knife) over the fish. Put a tablespoonful of chopped pickled beet at the stems of each group of leaves, a ring of the beet near the top, and figures, cut from the beet, be- tween. HALIBUT SALAD WITH GUOUMBEB SPIRALS. Mrs. Seely's Cook Book. Halibut salad is an appetizing warm weather dish for luncheon or Sunday night^s siipper. Steam a slice of halibut three inches thick. Its fiavor is improved if a soup bunch is thrown into the steamer with it. It is done when tender enough to remove the skin and bone, which should be accomplished while it is still hot without disturbing the shape. Pour over it a French dressing made of four tablespoonfuls of olive oil, two of vinegar, with salt and pepper to taste. When cold arrange on a bed of lettuce hearts

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