Salt Fish, à la Mâitre d’Hotel

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By Eliza Acton

Published 1845

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Boil the fish by the foregoing receipt, or take the remains of that which has been served at table, flake it off clear from the bones, and strip away every morsel of the skin; then lay it into a very clean saucepan or stewpan, and pour upon it the sharp Mâitre d’Hotel