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Salad of Salt Mackerel

Freshen the fish carefully before cooking. Use equal parts of fish, flaked, and cold boiled potatoes. If potatoes are specially prepared for the purpose, cut them in cubes or balls, blanch, and cook in well-seasoned beef stock; drain, and add, when cold, to the fish. Season with French dressing.

Arrange on a bed of cress and sift the yolk of an egg over the whole.