r, a little ginger, and one
tablespoonful of fresh butter. 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. Boil
thoroughly, then strain and add to it one lemon cut in slices, one
wineglassful of red wine, one dozen raisins, and one tablespoonful
of pounded almonds. Return to the fire, and when it comes to a boil,
add the fish, cut up and salted. Cook until done, remove the fish
to a platter, and to the liquor add a small piece of Leb-kuchen or
ginger cake, and stir in the well-beaten yolks of four eggs; stir
carefully or it will curdle. If not sweet enough, add more sugar.
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Pour over the fish. Shad or trout is the best fish to use.

SPICED FISH--I

Cook together for ten minutes one cupful of vinegar, one tablespoonful
of sugar, and six each of whole allspice, cloves, and peppercorns.
Strain over two cupfuls of cold cooked flaked fish, and serve very
cold.

SPICED FISH--II

Cool five pounds of sliced fish in salted water, drain, cool, and
skin. Boil together a quart of vinegar, two blades of mace, a small
onion sliced, a small red pepper, two tablespoonfuls of grated
horse-radish, six cloves, a bay-leaf, a tablespoonful of mustard
seed, and half a cupful of water. Put the fish into an ear