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By UmmBinat on September 24, 2010
By Cookin'withGas on December 13, 2010
"Discovered this recipe in The Great Victorian Cookbook by John Midgley, published in 1995...Placed here for safekeeping! Adapted for tuna or salmon instead of the hake steaks that the recipe originally called for I always enjoy this light dish with a steamed thai vegetable mix that I get in the organic section of the supermarket and some sweet iced..."
Ingredients: white grape juice, fresh parsley sprigs...
Prep Time: 5 mins
Total Time: 25 mins