Home Recipes Cook Books Food Categories Featured


(Fish) - (The International Jewish Cook Book)

Take pickerel, pike or any fish that is not fat, cut into two-inch
slices, wash well, salt and set aside in a cool place for a few hours.
When ready to cook, wash slightly so as not to remove all salt from
fish. Take heads and set up to boil with a whole onion for twenty-five
minutes, then add the other pieces and two cups of vinegar, one cup of
water, four bay leaves and twelve allspice, a little pepper and ginger.
Cook for thirty-five minutes longer. Taste fish, add a little water or a
little more vinegar to taste. Then remove fish carefully so as not to
break the pieces and let cool. Strain the sauce, return fish to same,
adding a few bay leaves and allspice. Set in a cool place until sauce
forms a jelly around the fish. Can be kept covered and in a cool place
for some time.

Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network


1 2 3 4 5

Viewed 1591 times.

Home Made Cookies.ca