Fish Salad

Ingredients

• One quart of any kind of cold cooked fish
• Pound the yolks of three hard-boiled eggs
• three sardines (bones and skin removed)
• Mix this paste with the Boiled or the Mayonnaise dressing

Method

1. 1

   Flake the fish and place it on a bed of lettuce.

2. 2

   Mix the yolks and sardines to a smooth paste, combine with the dressing, and pour over the fish.

3. 3

   Garnish with slices of lemon.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 187. The excerpt below is the record exactly as published.

Fish Salad. — One quart of any kind of cold cooked fish., flaked and freed from bones and skin, and placed on a bed of lettuce. Pound the yolks of three hard-boiled eggs., and three sardines (bones and skin removed) to a smooth paste. Mix this paste with the Boiled or the Mayonnaise dressing

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