Jewish Boiled Fish.

Ingredients and Instructions

Clean and season a large fish with salt and pepper and let cook with 1 cup of vinegar, 1 large onion, 2 sprigs

of parsley and 2 of thyme, 1 tablespoonful of butter, 1/2 cup of raisins, a few cloves, 1 lemon sliced and 1

teaspoonful of prepared mustard. Let cook until done. Remove the fish; add 2 large pickles chopped and 1/4

cup of sugar, and thicken with the yolks of 2 eggs well beaten. Serve hot or cold, garnished with parsley.