Place in a saucepan Two grated onions, One green pepper, Two tomatoes, chopped very fine. Cook slowly until soft, and then cool and add Six tablespoons of salad oil, Three tablespoons of vinegar, One-quarter teaspoon of mustard, One-half teaspoon of pepper, One teaspoon of salt, One-quarter teaspoon of sugar. Mix thoroughly and serve cold over the fish.

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