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Fillets

From NORTHERN COOKBOOK.

Source and licence

From NORTHERN COOKBOOK, printed page 119, digitised by the Internet Archive: https://archive.org/details/31761117648725

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Fillets are sides of fish cut lengthwise from the backbone.
  2. They should be practically boneless and very often the skin is removed.
  3. A fillet from one side of a fish is a single fillet.
  4. Two sides of a small fish (e.g.
  5. blue pickerel) with backbone removed and joined by the uncut skin form a butterfly fillet.
  6. Allow one pound of fillets for three servings.