Chap. VI. – Boiling Meats, pp.316-324. [Old Scottish Recipes Contents] General Rules Tongues Pickled Pork Ham A Leg of Mutton Lamb Turkey Fowls Geese Ducks and Rabbits Pigeons and Partridges Snipes and Woodcocks Boiling Fish Cod’s Head and Shoulders For Sauce Salmon Skate Crimped Skate Dry Salted Fish To Crimp Cod Haddocks Share this:
