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[Two recipes for haddock from the first American edition of Richard Briggs' The New Art of Cookery (1792). "To dress Haddock the Spanish Way," prepared with the "love apple" or tomato, and "To dress Haddock the Jews Way" prepared with "sweet oil", "onion" and "parsley"]

[Two recipes for haddock from the first American edition of Richard Briggs' The New Art of Cookery (1792). "To dress Haddock the Spanish Way," prepared with the "love apple" or tomato, and "To dress Haddock the Jews Way" prepared with "sweet oil", "onion" and "parsley"]

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