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Black Fish

(Practical Cookery.) - (The Most Valuable And Original Receipts)







Are the best boiled or fried--they will do to broil, but are not so good

as cooked in any other way.

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23 Stewed Black Fish

Take a four-pound fish; throw a little salt over it to harden it, and

let it stand an hour. Score and brown it upon a buttered gridiron. Lay

it upon a strainer with some fresh mushrooms, a white onion sliced, a

sprig of parsley, a few pepper corns, four cloves, a little mace, a

pinch of cayenne, the juice and grated rind of a lemon, a pint of

claret, and one of water. Cover the kettle well, simmer slowly, and when

done, lift the fish gently and strain the sauce over it, laying the

mushrooms around it.









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