RECIPES.
Fish Salad. —This is surely a now recipe and makes a very suitable dish for Sunday supper. One lb. cold boiled fish, 3 tomatoes, 3 strips fillets of anchovy, or some capers, half a small cucumber, half a hard-boiled egg, lettuce, mayonnaise sauce. Remove all the skin and bones from Ibe fish and flake it. Place the green salad in llic dish and the fish on it. Cover with mayonnaise sauce. Surround with sliced tomato and then with an inner ring of cucumber. Decorate with Hie sliced egg and with Lire anchovy or capers.
Mock 'Chicken Galantine. —Take half ' ill. boiled mutton 1 and half lb. cooked ! ham or bacon. Put through the min- j rer twice; add squeezed juice of j lemon, 1 egg beaten, t leaspnonfui ; grated cheese, I tcaspoonl'ul inincrd parsley, 1 teaspoonl'id minced onion and 1 tcaeupful white breadcrumbs (previously soaked l<> a mash in very well-seasoned hut milk for an hour). Season well and mix. Turn inlo a well-buttered bowl, bake for one hour with paper over Hie iop and when cold turn out and. brush over with brown glaze. Garnish with slices of hardboiled egg and small slices of mini.
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https://paperspast.natlib.govt.nz/newspapers/WT19300320.2.90.8
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Waikato Times, Volume 107, Issue 17974, 20 March 1930, Page 8
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197RECIPES. Waikato Times, Volume 107, Issue 17974, 20 March 1930, Page 8
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