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FISH SALAD FOR TWENTY PEOPLE

(Salads) - (The International Jewish Cook Book)







Boil four pounds of halibut, cool and shred fish. Marinate the fish as
directed. When ready to serve add six hard-boiled eggs chopped, and one
pint bottle of pickles or chow-chow. The pickle may be omitted and
celery cut fine be added. When these are well mixed serve on lettuce
leaves with mayonnaise dressing, of which one pint will be required.











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