Jewish Gefuellte Fish.

Just 4 u

Take 2 pounds of trout and 2 pounds of red fish; cut in two−inch slices. Remove the skin from one side of the
slices. Chop 2 onions; add salt, pepper and mix with fine cracker−crumbs and 1 egg to a paste. Lay the paste
on the fish and put back the skin. Boil the fish with salt, pepper and sliced onion, 1 carrot and 2 sprigs of
parsley cut fine, a pinch of cloves and allspice. Let boil two hours. Add a tablespoonful of rich cream. Serve
cold.