FISH.—To make soused fish take boiled fish (or any other fish left over), fish stock, vinegar, a few leaves of fennel, bay leaf, two cloves, one dozen peppercorns, and two slices of lemon. ... [ILLUSTRATED]
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The World's News (Sydney, NSW : 1901 - 1955), Wed 27 Jul 1932, Page 31
It's easy and takes two shakes of a lamb's tail!
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