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Fish To Cavietch

(Fish.) - (The Lady's Own Cookery Book)







Cut the fish into slices, season them with pepper and salt, and let them

lie for an hour; dry them well with a cloth, flour and fry them brown in

oil: boil a quantity of vinegar proportionate to that of the fish to be

prepared: cover the fish with slices of garlic and some whole pepper and

mace; add the same quantity of oil as vinegar, mix them well together,

and salt to your taste. When the fish and liquor are quite cold, slice

onions and lay at the bottom of the pan; then put a layer of fish, and

so on, till the whole is in. The liquor must be cold before it is poured

on the fish.











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