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Observations on Fish

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

January, 1867

  • When you dress any kind of fish, wash them clean, dry them well with a cloth, and dust them with flour, or rub them with egg and bread crumbs.

  • Always have your lard boiling hot before you put in your fish to fry, and as soon as they are done, lay them on a dish to drain before you serve them.

  • Boiled fish should always be rubbed carefully with a little vinegar before they are put into the water. Boil all kinds of fish very slowly, and when they leave the bone, they are done enough.

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