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Monthly Archives: February 2016
“To Boyle a Trout”
This recipe is from Martha Washington’s Booke of Cookery and Booke of Sweetmeats transcribed by Karen Hess. The original recipe reads: Cut ye trout in pieces, then boyle it in white wine, sum butter, as much salt as will season … Continue reading
Posted in Historic Cooking, Recipe, Video
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Savoring the Past 