A northern English dish traditionally eaten during Lent, Solomon Grundy originally required that the fish mixture be placed back on the skeleton of the fish before serving. This, however, is extremely difficult to do and we have therefore adapted the recipe for simplicity. Serve it accompanied by a mixed green salad for a cheap and nutritious summer lunch.
4 herrings, cleaned, poached, boned and flaked
1 medium-sized cooking apple, cored, peeled and finely chopped
8 anchovy fillets, chopped
8 spring onions , chopped grated rind of
2 fl. oz.
½ cup milk
4 lettuce leaves, washed and shaken dry
1 lemon, quartered
In a large mixing bowl, using a kitchen fork, mix together the herrings, apple, anchovy fillets, spring onions and lemon rind. Pour in the milk and mix until the ingredients are thoroughly combined.
Arrange the lettuce leaves on 4 indi-vidual serving plates and spoon equal quantities of the fish on to each leaf. Garnish with the lemon quarters and serve.