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Pan Fish

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PAN-.
Place them in a thick bottomed frying pan with heads all one way. Fill the spaces with smaller . When they are fried quite brown and ready to turn, put a dinner plate over them, drain off the fat; then invert the pan, and they will be left unbroken on the plate. Put the lard back into the pan, and when hot slip back the . When the other side is brown, drain, turn on a plate as before, and slip them on a warm platter, to be sent to the table. Leaving the heads on and the a crispy-brown, in perfect shape, improves the appearance if not the flavor. Garnish with slices of lemon.

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