Boil, in two quarts of vinegar, three heads of shallots, half
an ounce of black pepper, three cloves, two blades of mace,
and a little salt. Cut the fish in slices, and fry these of a
light brown colour in fine oil, or clarified dripping ; put them,
when cold, into a pan ; pour over them the vinegar and
spices, and pat on the top eight or ten spoonfuls of oil.
 
 
 

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