Fish Salad

Ingredients

• Take a pound of cold boiled lake trout
• the yolks of three eggs
• one teaspoonful of salt
• one of pepper
• one tablespoonful of made mustard
• one of sugar
• six tablespoonfuls of vinegar
• the frothed white of a raw egg
• lay blanched lettuce leaves around the edges

Method

1. 1

   Shred the trout into pieces an inch in length.

2. 2

   Make a dressing by mixing the yolks of eggs with salad oil, salt, pepper, mustard, sugar, and vinegar.

3. 3

   Beat until light, then stir in the frothed egg white.

4. 4

   Combine with the fish, adding half the dressing.

5. 5

   Serve with remaining dressing and lettuce leaves.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 89. The excerpt below is the record exactly as published.

FISH SALAD. Take a pound of cold boiled lake trout; shred into pieces an inch in length. Make a dressing of the yolks of three eggs, rubbed to a smooth paste with salad oil ; add one teaspoonful of salt, one of pepper, one table- spoonful of made mustard, one of sugar, and lastly six tablespoonfuls of vinegar. Beat the mixture until light, and just before pouring it over the fish, stir in lightly the frothed white of a raw egg. Put in your dish with SIX tablespoonfuls of vinegar and half the dressing stirred in with it; spread the remaming over the top, and lay blanched lettuce leaves around the edges

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