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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.

From Old Dutch Solid Copper Covered Fish Platter

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