Fish and Vegetable Salad

Ingredients

• 1 slice halibut or
• 1 can tuna fish
• 4 cups diced cooked potatoes or potato balls
• 2 cups peas
• 2 cups midget lima beans
• 3 tomatoes
• French Dressing

Instructions

1. If halibut or other raw fish is used, it should be cooked in water until tender, with one onion cut in slices, four slices of carrot, six cloves, four peppercorns, bit of bay leaf, blade of mace, and two tablespoons vinegar.
2. Skin and bone the fish after cooking.
3. The fish, potato, peas, beans, and sliced tomato should be marinated separately with French dressing and chilled.
4. Arrange the fish in the shape of an oval slice on a platter.
5. Arrange the lettuce leaves in cup shape around the oval, for the vegetables.
6. Put the potato at either end of the fish, and a mound each of peas and beans on either side.
7. Sprinkle the potato with chopped parsley.
8. Cover the fish with overlapping slices of the tomato, and garnish with mayonnaise dressing.