Flemish Salad

Prepare two Dutch herrings as indicated in No. 352; and to these pieces of herrings add two apples peeled and shred, some beetroot and potatoes cut in squares, a few Brussels sprouts, a few green onions, and picked shrimps, and some curled celery; season with oil, vinegar, pepper and salt. The vegetables must be cooked.

Note.—Any kind of dried or pickled fish may be substituted for herrings, if preferred.