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FISH STEWED BROWN

(Fish.) - (The Jewish Manual)







Fry some fish of a light brown, either soles, slices of salmon,
halibut, or plaice, let an onion brown in a little oil, add to it a
cup of water, a little mushroom ketchup or powder, cayenne pepper,
salt, nutmeg, and lemon juice, put the fish into a stew-pan with the
above mixture, and simmer gently till done, then take out the fish and
thicken the gravy with a little browned flour, and stir in a glass of
port wine; a few truffles, or mushrooms, are an improvement.











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