Читать книгу The New Galt Cook Book - Various - Страница 53

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Cut a fish twelve inches in length into four equal parts. Rub a little salt on the end of each piece and place the pieces in an earthen pot. Add whole spices and cider vinegar to cover the fish when the pot is nearly full. Tie on a paper cover, and over this put an earthen cover to keep in all the steam. Bake in a moderate oven for three hours. Fish cooked in this way is delicious and will keep two weeks in a cool place and longer in a refrigerator.