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To Farce Eels, with White Sauce
Preparation info
- Difficulty
Easy
Appears in
Published 1747
Method
Skin and clean your Eel well, pick off all the Flesh clean from the Bone, which you muff leave whole to the Head. Take the Flesh, cut it small, and beat it in a Mortar; then take half the Quantity of Crumbs of Bread, beat it with the Fish
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