Boil three tablespoons of vinegar, one sliced onion, six whole peppers,
salt, one piece of stick cinnamon, and a little water, then add sliced
fish. When fish has boiled twenty minutes remove and arrange on platter.
Strain the gravy and add the well-beaten yolks of two eggs, juice of two
lemons, sugar to taste and twelve grated almonds. Let all come to a
boil, then pour over the fish, sprinkle finely chopped parsley on top
and garnish with sliced lemons. Bluefish, mackerel, shad, salmon and
porgies may be cooked with this sauce.

LEMON EXTRACT LEMON GINGER SHERBET facebooktwittergoogle_plusredditpinterestlinkedinmail