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Sauce For Pike Or Any Other Fresh-water Fish

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







Take half a pint of good beef broth, three table-spoonfuls of cream, one

onion sliced fine, a middling sized stick of horseradish scraped, seven

or eight peppercorns, three or four cloves, two anchovies; boil well in

a piece of butter as big as a walnut well rolled in flour.



Pike should be boiled with the scales on.











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