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2. BASTED FISH. For Kahawai or other fish. Place whole fish, after cutting off head and fins, etc., in a baking dish or casserole, wrapped (completely wrapped, not just placed on top of fish) in butter paper (brown paper will do). Place dabs of cooking fat in the dish and on top of the covered fish, and leave to cook for ¾-hour in oven at medium heat at bottom. When cooked, lift from baking dish to serve, when it will be found that the paper comes away, lifting the outside skin with it, making it easy to serve.

Permanent link to this item

https://paperspast.natlib.govt.nz/periodicals/TAH195407.2.37.2

Bibliographic details

Te Ao Hou, Winter 1954, Page 62

Word Count
98

2. BASTED FISH. Te Ao Hou, Winter 1954, Page 62

2. BASTED FISH. Te Ao Hou, Winter 1954, Page 62

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