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(Fish) - (The International Jewish Cook Book)

Take three pounds of fish (weakfish or carp, pickerel or haddock or
whitefish, any fat fish with a fish poor in it). Remove skin and bones
from the fish and chop flesh very fine, add a good-sized onion, minced
or grated, make a depression in the centre of the chopped fish and add
three-quarters cup of water, one-half cup of soft bread crumbs, salt and
pepper to taste, one-fourth cup of sugar, two egg whites and two
tablespoons of melted butter. Chop until very smooth and form into cakes
containing a generous tablespoonful each. Put the bones and skins into a
saucepan with an onion sliced and a tablespoon of butter and add the
fish cakes. Cover with water and simmer for one and a quarter hours.
Then remove the cakes and strain off the gravy into the two egg yolks
which have been slightly beaten together with one teaspoon of sugar;
stir over the heat until thickened, but do not boil it. Pour over fish
cakes and serve either hot or cold. The butter and sugar may be omitted
if so desired.

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