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<title>飲食部三|料理中|あら汁</title>
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<a href="https://shinku.nichibun.ac.jp/kojiruien/pdf/insi_1/insi_1_0176.pdf" target="_blank"><img src="https://ys.nichibun.ac.jp/KojiruienSearch/img/icon_pdf.gif">[p.0176]</a>
<div id="V">芸苑日渉<br /></div>
<div id="N">八<br /></div>
<div id="C">湯膾羹煮膾残骨頭為羹謂之湯膾羹〈俗雲阿喇寔屡〉居家必用、魚膾条曰、将魚頭尾煮薑辣羹、加菜頭供、析西人謂之湯膾羹、松江府志鱸魚条曰、有骨淡羹、毎斫鱠悉以骨〓羹、淡而有真味、
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