Sunday, July 31, 2011

CODFISH (SALT) SALAD

Take three pieces of codfish two inches square; split them in two, and soak them in water over night. Change the water twice, next day drain and wipe dry. Baste each piece with a little butter, and broil (they make a very nice breakfast dish, served with drawn butter). When cool, tear them apart, and cover with a plain salad dressing; let stand for two hours. Half fill a salad-bowl with crisp lettuce leaves; drain the fish and add it to the lettuce; add mayonnaise; garnish with lemon-peel rings, hard-boiled eggs, etc., and serve.

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