o the
pan. Shake the pan occasionally. Brown well on under side, then turn and
brown on the other side.

LEMON FISH

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.

SWEET SOUR FISH

First cut up and salt the fish. Shad, trout or carp can be used. Put on
fish kettle with one and one-half cups of water and one cup of vinegar,
add one onion cut in round slices, one dozen raisins, one lemon cut in
round slices, two bay leaves, six cloves. When this mixture begins to
boil, lay in your fish and cook thoroughly. When done remove fish to
platter.

Put liquor back on stove, add three tablespoons of granulated sugar
(which has been melted and browned in a pie plate without water), then
add two tablespoons of flour which has been rubbed smooth with a little
water. Let boil well and pour over fish. If not sweet enough add more
sugar. Serve cold.

SWEET AND SOUR FISH

Place the fish in strong salt water for one hour before cooking. Take
three parts of water and one of vinegar, put in saucepan with some
sliced onions and some raisins, and let boil until tender. Add brown
sugar to taste, a piece of rye bread from which the crust has been
removed, and some molasses. Boil the sauce, then place the fish in and
let all cook twenty minutes. When done, arrange on platter with sliced
lemon and chopped parsley.

SWEET SOUR FISH WITH WINE

Put on to boil in fish kettle, one glass water, one-half glass vinegar,
two tablespoons of brown sugar, one-half dozen cloves, one-half teaspoon
of ground cinnamon, one onion cut in round slices. Boil thoroughly, then
strain and add to it one lemon cut in round slices, one goblet of red
wine, one dozen raisins, one tablespoon of pounded almonds; put on stove
again, and when it comes to a boil, add fish that has been cut up and
salted. Cook until done, remove fish to a platter, and to the liquor add
a small piece Leb-kuchen or ginger cake, and stir in the well-beaten
yolks of four eggs; stir carefully or it wi