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Black Fish, Stewed

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

January, 1867

After the fish are cleaned and prepared, score them, and fill the incisions with a mixture of bread and butter, pepper, salt, and parsley. Put them into a pint of water, and let them stew twenty minutes; the pour over them half a bottle of claret, and stew them ten minutes longer. This quantity of wine is proper for two fish about three pounds each. If you choose you may add butter to the wine.

From Portmeirion Compleat Angler Tableware Collection

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