Free the salmon from skin, bones and oil; pick the fish apart and add the celery (which has been cut fine) and Mayonnaise Dressing, tossing lightly. Season to taste. Save a little Mayonnaise to pour over the top. Arrange in salad dish and garnish with curled lettuce and drops of red jelly, or serve on fresh, crisp lettuce leaves.
© 1903 All rights reserved. Published by Echo Point.