46 COLD FISH.
Fisherman's Salad.—Slice six cold boiled potatoes (the waxy ones are best for this); flake about 1lb. of any good cold boiled fish, freeing it from any skin or bone; shred the quarter of a nice firm cabbage as for cold slaw, and lay these in a salad bowl; next lay in the sliced potato, and lastly the fish. Sprinkle over all this a tablespoonful each of minced onions or chives, and pickles, dust in a little freshly-ground pepper, finally pouring over it all a coffee-cupful of good vinegar and one and a half teacupfuls of salad oil. Sieve the yolks of two hard-boiled eggs over the mixture, garnish with the whites cut into julienne strips, and serve.
Sardine Salad.—Break up a well-washed and drained lettuce rather small, and put it into a salad bowl, lay on this a tomato and cucumber, sliced, and strew over it three or four finely-minced spring onions, or an equal quantity of minced chives; pour over it all a cup of mayonnaise (either plain or tomato) or a French salad dressing. Toss it all well together, sprinkle it with minced tarragon and chervil, and garnish with quartered hard-boiled eggs, skinned and boned sardines, and little bunches of picked and seasoned watercress. Another version of this Salad (sometimes called à l'espagnole) is made thus: Skin and bone as many sardines as are necessary, and cut them into neat pieces; put these into a basin with one or more spoonfuls of capers (according to quantity), mix it with some finely broken-up lettuce, and toss it all till thoroughly moistened in a French salad dressing; then arrange it all in a salad bowl, garnishing it with sliced and seasoned tomatoes, and stoned olives stuffed with anchovy, green, or Gascony butter.
Herring Salad.—Choose the Dutch pickled herring for this. Fillet and cut up two of these herrings, slice down