French Stuffed Partridge.


Clean the fish. Cut into large slices; salt well and sprinkle with
black pepper and let stew with sliced onion, some celery and parsley.
Add a few slices of lemon; let cook fifteen minutes to the pound; then
mix 1 tablespoonful of flour with 2 tablespoonfuls of butter; add to
the fish. Let cook five minutes more and serve hot or cold.



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