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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 83
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strain the Liquor & add half a Pint of Red wine, a Gill of vinegar, ten Cloves of Garlic, Mace, Cloves, & Nutmeg, half a Qr. of an ounce of each pounded; & let this simmer till the Garlic is tender To make a Salmon Pie. Take a fresh salmon, scale it, dry it, & drain it; scotch it on the Back & on the Sides; season it with Salt, Pepper, & Nutmeg; butter the Bottom of the Dish & lay in the salmon; make a Force Meat of Eels marrow, anchovies, sweet Herbs & gratd Bread; make it in Balls; season & lay it round in the Pie with oysters & the yolks of hard Eggs.
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strain the Liquor & add half a Pint of Red wine, a Gill of vinegar, ten Cloves of Garlic, Mace, Cloves, & Nutmeg, half a Qr. of an ounce of each pounded; & let this simmer till the Garlic is tender To make a Salmon Pie. Take a fresh salmon, scale it, dry it, & drain it; scotch it on the Back & on the Sides; season it with Salt, Pepper, & Nutmeg; butter the Bottom of the Dish & lay in the salmon; make a Force Meat of Eels marrow, anchovies, sweet Herbs & gratd Bread; make it in Balls; season & lay it round in the Pie with oysters & the yolks of hard Eggs.
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