Boiled Salmon with Stuffed Cucumbers
From The Landmarks club cook book, 1903
Serves 4
Presented as published in 1903. 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 The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 25. The excerpt below is the record exactly as published.
BOILED SALMON WITH STUFFED CUCUMBERS. Cover a middle cut of salmon with tepid water acidulated and salted ; heat to boiling, simmer until flesh separates from the bone. Drain, surround with stufTed cucumbers. Fill open space with best part of lettuce. Serve with sauce a la tartare
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