Fish and Cucumber Salad
From Harper's cook book encyclopædia, 1902
Serves 2
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 131. The excerpt below is the record exactly as published.
Fish and Cucumber Salad. — For this very delicious salad either sal- mon or halibut may be used. Cut it into slices a full inch thick, selecting a piece from near the tail. Tie the slices up in a piece of cheese-cloth or mosquito-netting, and plunge this into a pot of boiling water, to which you have added a dessert-spoonful of salt and a table-spoonful of vin- ega
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