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Salad, Flemish

Cut off the heads and tails from two Dutch herrings, and divide them into slices of half an inch thick. Cut the fish slantwise, and place them in their natural position; add potatoes cut into squares, Brussels sprouts, a few green onions, some celery, all boiled, and season with oil, vinegar, pepper, and salt. Any pickled or dried fish may be used instead of herrings.