Evening Republican, Volume 17, Number 198, Rensselaer, Jasper County, 20 August 1913 — Bluefish Salad. [ARTICLE]

Bluefish Salad.

Place a two-pound piece of fresh bluefish in a narrow saucepan with sliced carrot, a sliced onion, sprig of thyme, bay leaf, one clove, one-half gill white wine, two tablespoonfuls vinegar, enough water to cover the fish and teaspoonful salt, then let slowly come to a boil and let boll five minutes. Set the pan in a cool place and let stand until thoroughly cold. Take up the fish, remove the bones and skin, cut fish into one-inch slices. Place in a bowl.