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Smelts To Pickle

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







Take a quarter of a peck of smelts, and put them into a jar, and beat

very fine half an ounce of nutmegs, and the same quantity of saltpetre

and of pepper, a quarter of an ounce of mace, and a quarter of a pound

of common salt. Wash the fish; clean gut them, after which lay them in

rows in a jar or pan; over every layer of smelts strew your seasoning,

with some bay-leaves, and pour on boiled red wine sufficient to cover

them. Put a plate or a cover over, and when cold tie them down close.











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