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Stewed Rockfish

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

June, 1859

Brown some onions in butter. Cut your fish in slices and fry them; put them into a pot with water, butter, allspice, salt and mace; about half an hour before you dish your fish add as much wine as is agreeable to you. You must stew the fish slowly about three hours, and keep it closely covered.

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