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Pike A La Tatare Or In The Tartar Fashion

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

Clean your pike; gut and scale it; cut it into bits, and lay it in oil,

with salt, cayenne pepper, parsley, scallions, mushrooms, two shalots,

the whole shred very fine; grate bread over it and lay it upon the

gridiron, basting it, while broiling, with the rest of the oil. When it

is done of a good colour, serve it in a dry dish, with sauce a la

remoulade [see Sauces] in a sauce-boat.

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