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BAKED MACKAREL WITH VINEGAR

(Fish.) - (The Jewish Manual)







Cut off the heads and tails, open and clean them, lay them in a
deep pan with a few bay leaves, whole pepper, half a tea-spoonful of
cloves, and a whole spoonful of allspice, pour over equal quantities
of vinegar and water, and bake for an hour and a half, in a gentle
oven; herrings and sprats are also dressed according to this receipt.











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