Jewish Stewed Shad.

Just 4 u

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.