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PICKLED FISH, Russian
Clean fish, wash, dry, cut in strips one finger thick and salt. Roll the strips in flour, fry in oil, let cool and cover with specially prepared vinegar. Serve on the third day.
Contributed by Mrs. Katherine Mamontov, 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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