COOKING.
Wash thoroughly and clean out the inside, leaving the rocs. Cut off the tins and tail with scissors, and scrape the scales off with a knife. If the scales are stiff, plunge the lish in hot water for a minute. If very slimy, rub with dry salt. Dry well inside and out. Some fish are the better for being steeped in water with salt and vinegar before being cooked. Freshwater fish should be steeped for some time. Salt fish may be steeped, before cooking, in unsalted water.
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Bibliographic details
Otaki Mail, 3 September 1930, Page 4
Word Count
88COOKING. Otaki Mail, 3 September 1930, Page 4
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