ESCOBECHE.





Take some cold fried fish, place it in a deep pan, then boil half a
pint of vinegar with two table spoonsful of water, and one of oil,
a little grated ginger, allspice, cayenne pepper, two bay leaves, a
little salt, and a table spoonful of lemon juice, with sliced onions;
when boiling, pour it over the fish, cover the pan, and let it stand
twenty-four hours before serving.





ESCALOPED SALMON. CARRIE P. WALLACE. EUCHERED PEACHES facebooktwittergoogle_plusredditpinterestlinkedinmail

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