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A vague discription on how to make this dish of cold meat and preserved fish.

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Cold meat and preserved fish - see Method


Take a little cold veal, or cold fowl, the white part, free of fat and skin, mince it very fine, take either a red herring, a pickled herring, or three or four anchovies, which[ever] you please; if herring, skin and bone it; peel and shred small a couple of onions, core, pare, and shred two apples, a little hung beef minced fine.
Lay it on a dish in small heaps, each ingredient separate; put a few anchovies into the middle of the dish. Garnish with lemon.
Eat with oil, mustard and vinegar.
Elizabeth Taylor, The Art of Cookery, 1769

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