... boiling water, strongly salted and boil twenty-five minutes. For each additional pound above three, add five minutes. For gravy, rub together two tablespoonfuls of flour and one of melted butter, add one heaping teaspoon full of evaporated milk and thin with liquor from the kettle. When done, it should have the consistency of cream. Take the fish from the kettle, drain, pour the gravy over it and eat only with wheat bread or hardtack, with butter. The simplest is best, healthiest ... — Woodcraft • George W. Sears
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