Fish Salad
From The household gas cookery book, 1900
Serves 2
Presented as published in 1900. 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 household gas cookery book (1900) by Helen Edden, page 77. The excerpt below is the record exactly as published.
Have a sole previously fried and quite cold. Cut it up into pieces about an inch square, carefully removing all bone. Make a salad of lettuce in the usual way, dressed with oil, vinegar, pepper and salt. Put the pieces of fish into the salad. Mix well, and serve. Potato Salad. — Boil some potatoes (or cold ones may be used), cut into rather thick slices, put them in a salad bowl. Pour over this oil and vinegar, half the quantity of vinegar to the quantity of oil used, and mix thoroughly. Have ready some chopped parsley, and sprinkle over it; if preferred, lettuce or watercress may be added. Spanish Salad. Peel one large Spanish onion and cut it into very thin slices. Peel and cut a cucumber in similar manner. Take six tomatoes of the firm and meaty sort, and cut into thin slices. Arrange alter¬ nately on a dish and sprinkle with a dessertspoonful of salt, a teaspoonful of pepper, and a teaspoonful of paprika if you have it, four tablespoonfuls of salad or olive oil, and one tablespoonful of French wine vinegar
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