Fish may also be used in this fashion

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

fish options

caviare ↝ Caviar [Fish]
smoked salmon ↝ Fish, salmon, smoked [Fish]
cod's roe ↝ Fish, roe, mixed species, raw [Finfish and Shellfish Products]
lobster ↝ Lobster [Shellfish]
herring à la sardine ↝ Fish, sardines, canned [Fish]
sardines ↝ Fish, sardines, canned [Fish]
lax
preserved tunny ↝ Jams and preserves [Sweets]
anchovies

for example

some neatly picked fillets of the last-named fish, wiped free from oil, and the skin and bones removed
green butter
sliced olives ↝ Olives, NFS [Olives, pickles, pickled vegetables]
the lettuce leaf ↝ Lettuce, leaf, green, raw [Vegetables and Vegetable Products]

for caviare

Caviare ↝ Caviar [Fish]
a few drops of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a dust of Nepaul pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (2)

For instance, some neatly picked fillets of anchovies, wiped free from oil, and the skin and bones removed, can be laid on the green butter; over them a slight sprinkling of sliced olives, then the lettuce leaf, &c., as previously described.
Caviare should be plainly spread on the butter, with a few drops of lemon juice and a dust of Nepaul pepper.

Original Text

Fish may also be used in this fashion:—caviare, smoked salmon, cod's roe, lobster, herring à la sardine, sardines, lax, preserved tunny, and anchovies. For instance, some neatly picked fillets of the last-named fish, wiped free from oil, and the skin and bones removed, can be laid on the green butter; over them a slight sprinkling of sliced olives, then the lettuce leaf, &c., as previously described. Caviare should be plainly spread on the butter, with a few drops of lemon juice and a dust of Nepaul pepper.

Notes

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