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French Fish Salad

Choose for this any firm fleshed white fish, such as halibut or cod. Have it cut into half inch slices, two by four inches wide; arrange in a deep frying pan, cover with boiling water, add one-half of a teaspoonful of salt, one small slice of onion, a teaspoonful of vinegar and a stalk of celery, and simmer until firm, from six to ten minutes. Drain and set aside until cold. Line a low salad dish with lettuce leaves, and on this lay the fish. Spread a little anchovy paste on each slice, and on this a well-drained sardine. Garnish with mayonnaise, and serve with it extra dressing to each half pint of which has been added three sardines rubbed very smooth.