5 quarts cooked fish 5 quarts sliced cucumber 1 quart watercress 4 teaspoons salt

1/2 cup minced parsley 1 teaspoon pepper 6 heads shredded lettuce Mayonnaise Dressing

Canned or cooked fresh fish may be used. Separate in flakes or in neat pieces, not less than three-fourths inch square. Mix carefully with salt, pepper, chopped cress, and Mayonnaise; be careful not to break fish. Arrange cucumber on lettuce to form circles; fill center with fish mixture, and sprinkle with parsley.