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  1. The scared fish is boiled with Onion and carrot, salt and spice to madiness; then it is boned, finely cut and layed out on a plate. Bones, heads, fins and tails are boiled in the broth for 2 hours on slow fire. The ready broth is strained, gelatin is added and the fish is covered with this jelly-like mass. The jellied fish is then allowed to thicken

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