Twentieth Century Cook Book

A Minneapolis compilation of old, new and well-tried recipes, 1901 - from amber bouillon to cooking for the sick.

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Chautauqua Muscallonge (Wash the fish as little)

Wash the fish as little as possible and wipe dry, have a long griddle with salt pork or plenty of butter; put the fish on this hot griddle and cover; cook one hour over a moderate fire, turn fish and brown both sides. Planked muscallonge is very fine. Planked the same as shad.

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