Re: NANFA-- Recipe book for fish... last call

Shireen Gonzaga (
Tue, 18 Jan 2000 17:25:47 -0500 (EST)

> You take unflavored gelatin, mash in a bunch of commercial fish
> flakes 'til it's pretty thick, mush in a couple of sardines for
> palatability, and add a couple of capsules of vitamin C (quickly
> degrades in most dry foods).

sounds yummy, with some crackers... ;-)

thanks Martin!


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