Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Whitefish
2 lb Pike
2 lb Winter carp
5 Onions
2 qt Water
4 ts Salt
1 1/2 ts Pepper
3 Eggs
3/4 c Ice water
1/2 ts Sugar
3 tb Matzo or cracker meal
3 Carrots -- sliced

Have the fish filleted but reserve the head, skin and bones. You may
use any combination of fresh-water fish although this combination is
most popular. Combine head, skin, bones and 4 sliced onions with 1
quart of water, 2 teaspoons salt and 3/4 teasp and pepper. Chop until
very fine; this is important for fluffy fish. Moisten hands; shape
mixture into balls. Carefully drop into fish stock. Add the carrots.
Cover loosely and cook over low heat 1 1/2 hours. Remove the cover
for the last 1/2 hour. Strain the stock over it, and arrange carrots
around it. Chill. Serve with horseradish. You can serve 12 people
generously but the fish keeps for a few days so you might as well
make this amount even for fewer people. Recipe Source: THE ART OF
JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc.
(c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey
JPMD44A on 03

Recipe By : Jennie Grossinger - "The Art Of Jewish

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