Fish Salad
A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).
A historical recipe
The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Take one pound cold boiled fish left over from the day previous, or boil fresh fish and let cool, then skin, bone and flake.
- If fresh fish is used, mix two tablespoons of vinegar, a pinch of salt and pepper with the fish.
- Make a mayonnaise dressing (French mayonnaise preferred), and mix half with the fish, leaving other half to spread over top of salad, after it is put in bowl.
- Serve either with or without lettuce leaves.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl