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Fish Sandwiches

Name: Fish Sandwiches
Yield: 4 servings
Ingredients: remains of boiled fish, such as salmon, lobster, sole; make it to a paste with butter; buttered slices of whole wheat or graham bread; a little scraped onion; cool slices of cucumber soaked in a French dressing

From The home cook book, 1905

Serves 4

Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 122. The excerpt below is the record exactly as published.

FISH SANDWICHES Fish sandwiches offer a happy way of utilizing remains of boiled fish, such as salmon, lobster, sole, etc. They may be made of the fish minced, or of the fish still kept in solid form. If the fish is minced, season it well, make it to a paste with butter, and spread on buttered slices of whole wheat or graham bread. Between the slices of bread a little scraped onion

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