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Turbot Or Barbel To Dress En Maigre Or In A Lean Fashion

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

Put into a stewpan a large handful of salt, a pint of water, a clove of

garlic, onions, and all sorts of sweet kitchen herbs, the greater

variety the better, only an equal quantity of each. Boil the whole half

an hour over a slow fire; let it settle. Pour off the clear part of the

sauce, and strain it through a sieve; then put twice as much rich milk

as there is of the brine, and put the fish in it over a very slow fire,

letting it simmer only. When your turbot is done, pour over it any of

the sauces named as being proper for fish in the article Sauces.

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