1919 - The International Jewish Cookbook

Sweet Sour Fish

DDV CULINARY

First cut up and salt the fish. Shad, trout or carp can be used.
Put on fish kettle with one and one-half cups of water and one cup of vinegar,
add one onion cut in round slices,
one dozen raisins,
one lemon cut in round slices,
two bay leaves,
six cloves.
When this mixture begins to boil, lay in your fish and cook thoroughly.
When done remove fish to platter.

Put liquor back on stove,
add three tablespoons of granulated sugar
(which has been melted and browned in a pie plate without water),
then add two tablespoons of flour which has been rubbed smooth with a little water.
Let boil well and pour over fish.
If not sweet enough add more sugar.
Serve cold.