Recipes > Seafood > Fish (General) > Cold Fish

Cold Fish


Any kind of fish which is good boiled may be served cold, and in summer is often more acceptable in this way. Bass, trout, halibut, salmon, and bluefish are recommended. Serve with cold Bearnaise, Mayonnaise, or Tartare sauce. Garnish with lettuce leaves or water-cresses, and hard-boiled eggs.


The Century Cook Book (1901).


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