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Herrings Red Trout Fashion

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







Cut off their heads, cleanse them well, and lay a row at the bottom of

an earthen pot, sprinkling them over with bay salt and saltpetre, mixed

together. Repeat this until your pan is full; then cover them, and bake

them gently; when cold, they will be as red as anchovies, and the bones

dissolved.











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