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Mashed Potatoes With Ling

(Plain Cookery Book For The Working Classes)







Ling is a kind of dried salt fish; it is cheaper than the ordinary sort

of salted codfish. It should be washed and well soaked in plenty of

tepid water for six hours before it is boiled in cold water; when taken

out of the pot it should be divided into large flakes, mixed with mashed

potatoes, and baked in a dish, as directed in the preceding Number.











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