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The New Zealand Railways Magazine, Volume 13, Issue 8 (November 1, 1938)

Fish Salad

Fish Salad.

One cup cabbage, two or three sticks celery, lettuce, fish, pepper and salt, dressing.

Make a bed of lettuce leaves. On this place cooked or tinned fish. Shred the cabbage very finely, chop celery, and mix both in with the dressing. Pile on top of the fish and sprinkle with chopped nuts or parsley.