When this mixture begins to boil,
add the fish, which has been cut up, and salted. Cook until done.
Remove the fish to a platter, and add to the liquor one cupful of
sweet milk, stirring constantly; boil for one minute, then pour
over the beaten yolks of two eggs, stirring all the time. Slice
a lemon over the fish, then pour the liquor over. Serve hot or
cold.
SWEET SOUR FISH
First cut up and salt the fish. Shad or trout is best. Put in a
fish-kettle with one and one-half cupfuls of water and one cupful
of vinegar, add one onion cut in slices, one dozen raisins, one
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lemon cut in slices, two bay-leaves, and six cloves. When this
mixture begins to boil, put in the fish and cook thoroughly. When
done, remove the fish to a platter. Put the liquor back on the
stove, add three tablespoonfuls of granulated sugar (which has been
melted and browned in a frying pan), then add two tablespoonfuls of
flour which has been rubbed smooth with a little water. Let boil
well and pour over the fish. If not sweet enough, add more sugar.
Serve cold.
SWEET SOUR FISH WITH WINE
Put to boil in a fish-kettle one cupful of water, one-half cupful
of vinegar, two tablespoonfuls of brown sugar, six cloves, one-half
teaspoonful of ground cinnamon, and one onion cut in slices.
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