Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Onions -- thinly sliced
2 Lemons -- sliced
1/3 c Brown sugar
1/4 c Seedless raisins
1 Bay leaf
6 sl Pike, whitefish or salmon
2 ts Salt
2 c Water
6 Gingersnaps -- crushed
1/3 c Cider vinegar
1/4 c Blanched almonds -- sliced

Combine the onions, lemon slices, brown sugar, raisins, bay leaf,
fish, salt and water in a saucepan. Cover and cook over low heat 25
minutes. Transfer fish to a platter. Add the gingersnaps, vinegar
and almonds to the fish stock. Cook over low heat 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 03-14-1995

Recipe By : Jennie Grossinger - "The Art Of Jewish

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