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Spanish Mackerel Salad

A historical recipe from How to Cook Fish, by Myrtle Reed.

A historical recipe

How to Cook Fish, by Myrtle Reed. Project Gutenberg eBook #18542.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From How to Cook Fish, by Myrtle Reed. Digitised by Project Gutenberg, eBook #18542 (https://www.gutenberg.org/ebooks/18542). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Drain the oil from a can of pickled Spanish mackerel, and cut the fish in slices.
  2. Boil a bunch of red beets for half an hour in water to cover, then drain and bake for half an hour in a hot oven.
  3. Peel, slice thin, and cool thoroughly.
  4. Mix with the mackerel, add a small bunch of radishes sliced thin, and half a dozen sliced pickles.
  5. Surround with lettuce leaves and pour over a French dressing.