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Perch To Fricassee

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







Boil the perch, and strip them of the bones; half cover them with white

wine; put in two or three anchovies, a little pepper and salt, and warm

it over the fire. Put in a little parsley and onions, with yolks of eggs

well beaten. Toss it together; put in a little thick butter; and serve

it up.











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