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Roulettes, Fish

Take perch, pike, or cod; boil and pick away all bone and skin. To every half-pound of picked fish, take one ounce of flour; brown the flour in two ounces of butter, and thin it with milk till it becomes a thickish paste; add the fish to this paste along with a little pounded mace and salt; give it a boil up, set aside till cold; then cut up, and proceed as directed in the previous recipe.