Fish Salad

Ingredients

• 2 lbs. fish.
• 6 tablespoonsful oil.
• 6 y, vinegar.
• 4 hard-boiled eggs.
• 1 gill stock.
• I tablespoonful chopped parsley.
• I tablespoonful capers.
• I ,, chopped watercress.
• A pinch of pepper.
• I teaspoonful chopped chives.

Method

1. 1

   Boil the fish and remove it from the bones.

2. 2

   Cut into slices and sprinkle over with pepper.

3. 3

   Mix the oil, vinegar, stock and chopped parsley, etc., and pour over the fish, leaving to stand for an hour.

4. 4

   Season further if required.

5. 5

   Six chopped Sardellen may also be mixed with the salad.

6. 6

   Sprinkle over with capers and garnish with the chopped hard-boiled eggs.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 67. The excerpt below is the record exactly as published.

\ gill stock. \ pint salad oil. \ gill red wine. Vinegar to taste. Pepper. A little sugar. 8 hard-boiled yolks. I tablespoonful German mus- tard. I tablespoonful chopped pars- ley. I tablespoonful chopped onion. Soak the Sardellen and herrings, dry them on a cloth and then cut them into tiny dice. Slice the remaining ingredients thinly. Rub the hard-boiled yolks, add the oil gradually to them and stir to a thick creamy sauce. Add the remain- ing ingredients of the dressing, mix well and then stir in the herring, Sardellen and other sliced ingredients of the salad. Garnish with little heaps of finely-chopped ham, hard-boiled eggs or aspic. Salat Yon Hnhnerfleisoh. (Chicken Salad.) 2 boiled chickens. I tablespoonful chopped pars- ey and chives. 2 tablespoonsful lemon juice. \ lb. tinned peas. Mayonnaise Dressing No. I, prepared with f pint oil Salads. 1 57 Remove the meat from the bones and cut up into small pieces. Sprinkle over with lemon juice and stand on one side for 30 minutes. Then mix with the peas, stir the chopped parsley and chives into the mayonnaise and mix all well together. Garnish with gherkins and tiny onions. Asparagus may be substituted for the peas. Salat Ton flohn und Hummep. (Chicken and Lobster Salad.) I chicken. \ lb. tinned peas. Mayonnaise Dressing No. I, (f pint oil). I lb. tinned salmon. This is an excellent salad. It is prepared according to the preceding recipe. FiBoh-Salat. (Fish Salad.) 2 lbs. fish. 6 tablespoonsful oil. 6 y, vinegar. 4 hard-boiled eggs. \ gill stock. 'i tablespoonful chopped parsley. I tablespoonful capers. I ,, chopped watercress. A pinch of pepper. I teaspoonful chopped chives.

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