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Pike To Pot

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







After scaling the fish, cut off the head, split it, take out the

back-bone, and strew it over with bay salt and pepper. Cover and bake

it; lay it on a coarse cloth to drain, and when cold put it in a pot

that will just hold it, and cover with clarified butter.



If not well drained from the gravy it will not keep.











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