A RECIPE FOR TO-DAY
Fish and Potato Salad Take 1 cupful cold potatoes, any cold fish, l cupful cold peas, | gill bottled salad cream, I teaspoonful Worcester sauce, 1 dessertspoonful chopped parsley, salt and pepper, 1 lettuce. Wash and shred the lettuce. Cut the fish in nice pieces, free f**om skin and bone, and sprinkle with Worcester sauce. Mix the fish carefully with the sliced potatoes, half the salad cream, and the shreded leaves of the lettuce. Season with salt and pepper. Mix the peas with a little of the salad cream and lay them on top with some of the fish. Decorate with chopped parsley.
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https://paperspast.natlib.govt.nz/newspapers/NEM19390228.2.15.4
Bibliographic details
Nelson Evening Mail, Volume LXXII, 28 February 1939, Page 2
Word Count
106A RECIPE FOR TO-DAY Nelson Evening Mail, Volume LXXII, 28 February 1939, Page 2
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