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Pike Fricandeau

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







Cut a pike in several pieces, according to its size, after having

scaled, gutted, and washed, it. Lard all the upper part with bacon cut

small, and put it into a stewpan with a glass of red wine (or white wine

if for white sauce) some good broth, a bunch of sweet-herbs, and some

lean veal cut into dice. When it is stewed and the sauce strained off,

complete it in the manner of any other fricandeau; putting a good sauce

under it, either brown or white, as you chuse.











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