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Pike To Roast

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







Scale and slash the fish from head to tail; lard it with the flesh of

eels rolled up in sweet-herbs and seasoning; fill it with fish and

forced meat. Roast it at length; baste and bread it; make the sauce of

drawn butter, anchovies, the roe and liver, with mushrooms, capers, and

oysters. Ornament with sliced lemon.











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