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Fish To Dress In Sauce

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







Cut off the heads, tails, and fins, of two or three haddocks or other

small fish; stew them in a quart of water, with a little spice and

anchovy, and a bunch of sweet herbs, for a quarter of an hour; and then

skim. Roll a bit of butter in flour, and thicken the liquor; put down

the fish, and stew them with a little chopped parsley, and cloves, or

onions.











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