Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater


(Domestic Receipt-Book, 1858)

Soak them four hours in blood-warm water, then scrape off the skin, cut them up, and stew them in a little milk till tender. Just before taking up stir in butter, and a little flour paste, and scatter cold boiled eggs cut up over them.




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