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Char

This fish is considered a great delicacy, and is peculiar to the lakes of Cumberland; it is seldom offered for sale in the London market. The flesh is rather like that of trout. Wash the char, dry it with a soft cloth, dust it over with flour, and broil it gently till it is ready. Send piquante sauce in a tureen to table with it. Time to broil, ten or fifteen minutes. One medium-sized char will suffice for two persons.