Martin Salad

Ingredients

• a two-pound slice of halibut
• one onion cut in slices
• four slices of carrot
• two tablespoons vinegar
• six cloves
• bit of bay leaf
• four peppercorns
• four cups potato balls
• two slices onion
• four cloves
• two cups of French peas
• two cups of flageolettes
• three tomatoes

Method

1. 1

   Cook halibut with onion, carrot, vinegar, cloves, bay leaf, and peppercorns in water to cover, until tender.

2. 2

   Chill, and marinate with French dressing.

3. 3

   Cook potato balls in boiling, salted water, with onion and cloves.

4. 4

   When done, drain and cover with hot salad dressing.

5. 5

   Marinate peas and flageolettes with French dressing.

6. 6

   Cut tomatoes in slices, and marinate with French dressing.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 73. The excerpt below is the record exactly as published.

Martin Salad « Cook a two-pound slice of halibut with one onion cut in slices, four slices of carrot, two tablespoons vinegar, six cloves, bit of bay leaf, and four peppercorns, in water to cover, until tender. Chill, and marinate with French dressing. Cook four cups potato balls in boiling, salted water, with two slices onion and four cloves. When done, drain and cover with hot salad dressing. Marinate two cups each of French peas and flageolettes with a French dressing. Cut three tomatoes

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