Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Water
Salt and pepper
Celery tops, parsley
2 lb Small white fish
1 lg Onion
1 c Vinegar
1 ea Onion, sliced
1 ea Red pepper, cut into stirps
1 tb Whole pickling spice

Boil 3 cups water; add 1 tsp salt, 1/4 tsp pepper, celery tops, and a
few parsley sprigs. Add fish and enough more boiling water to cover.
Cover; simmer over low heat for 5 minutes. Remove fish to covered
casserole, discarding liquid. Sprinkle fish with salt and pepper.
Mix remaining ingredients. Pour over fish. Cover, and refrigerate
for a day or two, turning fish once or twice. Serve as an appetizer.
Makes 8 servings. Origin: Women's Day Encyclopedia of Cookery, Vol 1,
Minnesota Section. Shared by: Sharon Stevens, Feb/94

Submitted By SHARON STEVENS On 07-29-95

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