How to Cook Fish

by Myrtle Reed

COLD BOILED FISH

Clean and skin a large fish and put on a piece of buttered paper in the bottom of a fish-pan. Add a sliced onion, two beans of garlic, and enough salted water to cover. Simmer until done. Take it up and squeeze over it the juice of a lemon. Boil two eggs hard, chop the whites fine and sift the yolks. Cut cold boiled beets in fancy shapes. Put a row of the chopped whites of eggs down the middle of the fish, on each side of that a row of the yolks, and next to the yolks a row of the beets. Pour over a French dressing, garnish with lettuce leaves, and serve.