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MARINATED FISH, Greek
Fry fish the usual way. Let cool. Roast flour in frying pan (without any grease) until golden brown. Then add olive oil gradually, vinegar, garlic, rosemary and enough water to form a light sauce. Simmer, stirring constantly. When sauce is ready, pour it hot over the cold fish. This sauce acts as a preservative. Fish will keep in it for quite awhile.
Contributed by Mrs. Anne Zavitsanos, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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