Jewish Stewed Shad
Clean and cut a shad into large slices; sprinkle with salt,
pepper and ginger. Put on to boil with 1 sliced onion, 1
bay-leaf, a few cloves, 2 sprigs of parsley and 1/2 cup
of vinegar.
When done, remove the fish to a platter; add 1/2 cup
of raisins, 1 tablespoonful of butter, 1/2 cup of pounded
almonds, 1 glass of wine, 1 tablespoonful of brown
sugar and a pinch of cinnamon. Let boil until done and
pour over the fish.
Garnish with sliced lemon and sprigs of parsley and serve cold.
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