FISH SALAD FOR TWENTY PEOPLE

A recipe for making fish salad for twenty people – Boil four pounds of halibut, cool and shred fish. Marinate the fish as directed. When ready to serve add six hard-boiled eggs chopped, and one pint bottle of pickles or chow-chow. The pickle may be omitted and celery cut fine be added. When these are well mixed serve on lettuce leaves with mayonnaise dressing, of which one pint will be required.

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