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Friar’s Fish-in-Sauce

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Preparation info
    • Difficulty

      Easy

Appears in

By F. Marian McNeill

Published 2015

  • About

(Meg Dods’s Recipe)

Ingredients

  • red or other trout, or carp, or perch
  • salt
  • mixed spices
  • onions
  • c

Method

Clean the fish very well; if large, they may be divided or split. Rub them inside with salt and mixed spices. Lay them in the stew-pan and put in nearly as much good stock as will cover them, with a couple of onions and four cloves stuck in them, some Jamaica and black peppercorns, and a bit of mace; add when the fish have stewed a few minutes, a couple of glasses of claret or Rhenish wine, a b

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