Fish Salad

Ingredients

• Boil a large red snapper until tender
• Make a rich mayonnaise dressing
• garnish with points of lemon
• garnish with red beets

Method

1. 1

   Boil a large red snapper until tender.

2. 2

   Skin while hot and place on ice to cool thoroughly.

3. 3

   Make a rich mayonnaise dressing and serve with the fish.

4. 4

   Cut the fish in thick slices and heap the dressing over it; garnish with points of lemon and red beets.

5. 5

   The success of this lies in the fish being almost frozen and the dressing being thick enough to cut with a knife.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 39. The excerpt below is the record exactly as published.

Garnish with red beets that have been cut in dice and chilled. A Dainty Fruit Salad. Two oranges, peeled and seeded, removing the thin fibrous skin; 2 bananas (sliced), i cup large strawberries, i dozen English walnuts. This can be mixed and served with a thick sweet syrup in punch glasses, or arranged in lettuce leaves and covered with mayonnaise. It must be chilled and the nuts sprinkled over the top. Cherry Salad. Arrange each plate with a triangle of lettuce leaves, filling a small head in the centre of each one. Seed and stew some red cherries — or the wax variety, if you prefer them — and m the centre of each one place i cooked peanut. This keeps the shape of the cherry and adds a flavor to the salad. Strew the cherries through the leaves and put a tablespoon of mayonnaise on each one. Serve very cold. ]2o TESTED VIRGINIA RECIPES. Apple Salad. Two cups of diced apples, 2 cups of chopped English wal- nuts. Mix well. Arrange a salad bowl with lettuce leaves and fill with the apples and nuts. Cover with mayonnaise and gar- nish with olives. Walnut Salad. Cream to a paste fresh cheese, with enough butter to make it soft. Roll in small balls and press on each side the half of an English walnut. Fill lettuce leaves with them and cover with a thick mayonnaise. Serve with thin bread or salt crackers. Daisy Salad. Fill an oblong shallow dish with crisp white lettuce leaves; place a thick mayonnaise over them. Arrange in the centre a nest of small leaves, leaving a hole, which must be filled with the yelks from 8 hard-boiled eggs, pressed through a potato masher. Shred the whites in long thin strips, and strew around the yelks to form the petals of the daisy. Serve dressing with each plate of salad. Fish Salad. Boil a large red snapper until tender. Skin while hot and place on ice to cool thoroughly. Make a rich mayonnaise dress- ing and serve with the fish. Cut the fish in thick slices and heap the dressing over it; garnish with points of lemon

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