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. 1If 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. 2Skin and bone the fish after cooking.
3. 3The fish, potato, peas, beans, and sliced tomato should be marinated separately with French dressing and chilled.
4. 4Arrange the fish in the shape of an oval slice on a platter.
5. 5Arrange the lettuce leaves in cup shape around the oval, for the vegetables.
6. 6Put the potato at either end of the fish, and a mound each of peas and beans on either side.
7. 7Sprinkle the potato with chopped parsley.
8. 8Cover the fish with overlapping slices of the tomato, and garnish with mayonnaise dressing.