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page 195
TRETTONDEAFDELNINGEN.
Part Thirteen.
SOUPS AND MUSHES.
Weak fish bouillon.
For this purpose use only fish with solid meat, such kinds as carp, perch, pike,
flounder, etc. Proceed as follows:
Put the fish selected in a copper pan. For each 2 1/2 pounds fish with bones,
take a gallon of water. Let it boil and skim; now add to it onions and carrots.
Continue the boiling with a very slow fire until the fish boils to pieces.
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