Jewish Sour Fish.

Ingredients and Instructions

Season a trout and let cook with 1 sliced onion, 1 sliced lemon, 2 tablespoonfuls of vinegar, a few cloves and

a pinch of pepper. Add cinnamon, 1/4 cup of raisins and 1 tablespoonful of butter. When done, remove to a

platter. Add some brown sugar, lemon−juice and chopped parsley to the sauce; let boil and pour over the fish.

Serve cold. Garnish with parsley.