Posted by: hearttohearthcookery | February 13, 2025

Parslee and Oysters-A Taste of Hearth Cooking

After the lear (thickened sauce) has been poured on the trout dished up with the inside uppermost for the receipt (recipe) A dish of Trouts strow all over parslee fryed green.  The dish is also garnished with fresh calendula and surrounded by the receipt How to broil Oysters broiled in scallop shells.

After the lear (thickened sauce) has been poured on the trout dished up with the inside uppermost for the receipt (recipe) A dish of Trouts strow all over parslee fryed green.  The dish is also garnished with fresh calendula and surrounded by the receipt How to broil Oysters broiled in scallop shells.

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Posted in calendula, culinary history, food, food history, Lear, Parsley, receipts, recipes, trout | Tags: , , , ,

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