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Pike To Broil

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







Split it, and scotch it with a knife on the outside; season it with

salt; put the gridiron on a clear fire, make it very hot, then lay on

the pike; baste it with butter, turn it often, and, when broiled crisp

and stiff put it into a dish, and serve it up with butter and the juice

of lemons, or white wine vinegar. Garnish with slices of oranges or

lemons.











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