Note 168-* — FISH.
Reading edition
“I have ascertained, by many years’ observation, that a turbot kept two or three days is much better eating than a very fresh one.”—Ude’s Cookery, p. 238.
Reading edition
“I have ascertained, by many years’ observation, that a turbot kept two or three days is much better eating than a very fresh one.”—Ude’s Cookery, p. 238.