Fish and Cucumber Salad

Ingredients

• a piece from near the tail
• a dessert-spoonful of salt
• a table-spoonful of vinegar
• a lettuce leaf
• cucumbers sliced as thin as paper
• mask all with a mayonnaise dressing

Method

1. 1

   Cut the fish into slices a full inch thick, tie in cheese-cloth, and plunge into boiling water with salt and vinegar.

2. 2

   Cook for about half an hour.

3. 3

   Once done, cool, cut into neat pieces, and serve on lettuce with thin cucumber slices and mayonnaise dressing.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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- egar. Cook for about half an hour. When the fish is done take it from the cloth, and set it aside until per- fectly cold. When it is to be served, cut the slices into neat pieces of uniform size, a piece being enough for a single portion. Lay each on a lettuce leaf, and serve the fish with cucumbers sliced as thin as paper and ice-cold. Mask all with a may- onnaise dressi

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