Salad, Flemish
From Cassell's dictionary of cookery, 1892
Serves 4
Any pickled or dried fish may be used instead of herrings.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1645. The excerpt below is the record exactly as published.
Salad, Flemish.— Cut off the heads and tails from two Dutch herrings, and divide them into slices of half an inch thick. Cut the fish slantwise, and place them in their natural posi- tion; add potatoes cut in squares, brussels sprouts, a few green onions, some celery, all boiled, and season with oil, vinegar, pepper, and salt
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