Cook the fish in water seasoned with salt, celery, one onion, one carrot, whole peppers, cloves and one tablespoon vinegar.
When the fish is done, drain it and make sauce as follows:
Soak four ginger snaps, one-half cup brown sugar and one-fourth cup vinegar, add to this a cup of the water the fish was boiled in, lemon slices and raisins, and boil until smooth. It must taste strong of vinegar and sugar, and more of either may be added to suit taste.
RECIPES SUITABLE FOR ANY TYPE OF FISH:
Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater
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