One Hundred Ways of Cooking Fish (Classic Reprint)

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Excerpt from One Hundred Ways of Cooking FishPlace in a sauce-bowl a heaped teaspoonful of salt, three-quarters of a teaspoonful of very finely crushed white pepper, one medium~ sized fine, Sound, well-peeled, and very finely chopped shallot, one heaped teaspoonful of very finely chopped chives, and half a teaspoonful of parsley, also very finely chopped up. Mix lightly to gether, then pour in a light teaspoonful of olive oil, six drops of Ta basco sauce, one saltspoonful of Worcestershire sauce, and lastly one light gill, or five and a half tablespoonfuls, of good vinegar. Mix it thoroughly with a spoon send to the table, and with a teaspoon pour a little of thesauce over each oyster just before eating them.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.