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FISH WITH HORSERADISH SAUCE

(Fish) - (The International Jewish Cook Book)







Clean three pounds of fresh salmon, bone, salt and let stand several
hours. Place in fish kettle with boiling salt water (one teaspoon of
salt to one quart of water), and let boil one-half hour or until well
cooked. Lift out carefully, place on hot platter and pour over
one-fourth cup of melted butter and sprinkle well with one tablespoon of
parsley. Serve in a separate bowl the following sauce; a large spoonful
with each portion of fish: Peel one-half pound of horseradish root,
grate and mix well with one pint of cream beaten stiff. The fish must
be hot and the sauce cold.











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