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The Gastronomic Regenerator

Alexis Soyer

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Book Excerpt: 
. . .n pass your knife lightly from the head to the tail, down the back, merely cutting through the skin; then detach the skin at the head, and pull it all off one side together, and then the other; then put the tail into the mouth, and run a peg through the nose and tail, to keep it in that position.

Haddocks.

Are cleaned in the same manner as whitings, but not skinned or trussed, as they are seldom fried.

Salmon.

Cut out the gills, open the belly, and take out the inside, which wash lightly; scrape off the scales, and cut it in slices, or serve whole; if it is to be crimped, you must let the scales remain; crimp it in the same manner as cod-fish. Clean salmon-trout in the same way as salmon.

Soles.

Take out the gills, and make a small opening in the belly of the fish; take out the interior, leaving the roe; then detach the skin of the back at the head; pull it all off the fish together, and cut off the fins.{92}

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