Note 79 — INDEX
Reading edition
No. 79. Crimped Fish.—Cut uncooked fish in long thin strips, roll them around the finger and fasten each roll or crimp with a wooden toothpick. Soak half an hour in strong salted water, then put into boiling salted water, enough to cover, with two tablespoons vinegar and boil about fifteen minutes. Drain, arrange on a platter, removing skin and bones, and serve hot with oyster or lobster sauce poured into cavities made by the finger.