Mackerel, Spanish, Salad

Ingredients

• a can of pickled Spanish mackerel
• half of two bunches of radishes
• a large head of lettuce
• one bunch of medium-sized red beets
• six gherkins

Method

1. 1

   Slice pickled mackerel and drain.

2. 2

   Peel and slice radishes, trim and wash lettuce, and bake beets.

3. 3

   Slice beets thin and cool.

4. 4

   Make a French dressing and decorate with radishes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 138. The excerpt below is the record exactly as published.

Mackerel, Spanish, Salad. — Cut the contents of a can of pickled Span- ish mackerel in thin slices and put it in a colander to drain off the oil, then set on the ice. Peel half of two bunches of radishes, selecting the largest, and cut in thin slices. The balance of them must be trimmed in the following way : Cut the stems and large leaves, keeping the small- est ; cut the roots and peel off evenly a small part around the roots. With a sharp knife divide the remaining peel into small, equal-sized leaves. Remove the outer leaves from a large head of lettuce and cut the heart in six parts. Cut the large leaves, stems and all, in small pieces, wash in cold water, and drain in a wire basket or in a towel. Boil one bunch of medium-sized red beets thirty min- utes in water enough to cover them. Drain and bake in a hot oven thirty minutes. Peel, slice thin, and cool thoroughly. Cut six gherkins

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