Russian Stewed Fish.

Just 4 u

Cut a white fish into pieces and salt well; let stand. Then cut 1 onion and 1 clove of garlic in thin slices; fry in
1 tablespoonful of butter. Stir in 1 tablespoonful of flour until brown. Then fill the pan with water and let boil.
Add 1 teaspoonful of celery seed, 1 bay−leaf, a few cloves, a pinch of thyme and mace, 1/2 teaspoonful of
paprica and salt to taste. Let boil. Add the fish to the sauce; sprinkle with black pepper and ginger and let cook
until done. Remove the fish to a platter. Beat the yolks of 2 eggs with a little water and stir in the sauce with
some chopped parsley. Let get very hot and pour over the fish. Garnish with lemon slices and sprigs of
parsley.