FISH SALAD
A LUNCHEON DISH. Scoop out the middles of 6 large tomatoes and place one-third of the pulp in a basin with i- cup peeled and diced cucumber, J cup cooked peas, 1 tablespoon chopped parsley, tablespoon chopped mixed pickles. Squeeze out any liquid so the mixture will not be too sloppy, add 1J cups cooked flaked fish, prawns or lobster. Moisten with mayonnaise, and salt and pepper to taste. Fill prepared tomatoes and chill thoroughly before serving. Serve on crisp lettuce and sprinkle with finely chopped parsley.
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/WAITA19411107.2.8.4
Bibliographic details
Ngā taipitopito pukapuka
Wairarapa Times-Age, 7 November 1941, Page 2
Word count
Tapeke kupu
89FISH SALAD Wairarapa Times-Age, 7 November 1941, Page 2
Using this item
Te whakamahi i tēnei tūemi
Stuff Ltd is the copyright owner for the Wairarapa Times-Age. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in