Preparation info
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By Lizzie Black Kander

Published 1903

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  • 1 to 1½ lbs. halibut or red snapper
  • 1 tablespoon each of pimolas, and pickles cut in thin slices


Boil fish, following recipe, leaving the carrot whole. Slice and cut beets (pickled) and carrot in fancy shapes with small vegetable cutters. When fish is tender remove from liquid; bone, and shred.

Soak gelatine in cold water a few minutes with one tablespoon