This is a capital recipe for utilizing odds and ends of fish.

Flake two cupfuls of any kind of cold boiled fish and add half a pound of picked and chopped shrimps. Stir in two tablespoonfuls of capers, a little pepper, celery seed, and four tablespoonfuls of vinegar. A little cayenne or a minced green chili may be added if pungency it not disliked. Next, mix with these just enough mayonnaise dressing to make the whole slightly moist, and serve with lettuce leaves. Hard-boiled eggs in slices, beetroot cut in patterns, and scraps of aspic jelly may be used as a garnish.