4 pounds Fish (Trout, Pike, Salmon or Carp)
2 large Onions, sliced
1 quart Water
1 cup Vinegar
2 tablespoons Mixed Pickling Spices
1 tablespoon Sugar
1/2 Lemon, Sliced
Clean fish without removing skin or bones. Slice and season with salt. Cook onions in water for 20 minutes. Add vinegar, whole spices tied in cheesecloth bag, sugar, lemon and fish. Boil for 1 hour. Remove fish, strain liquid and pour over fish. Store in liquid in stone crock.
[Note: It's not the best way to keep fish anymore but, it is tasty and with a refrigerator, this recipe will keep safely for at least several days.]
Taken from "250 Fish and Sea Food Recipes." Edited by Ruth Berolzheimer, Direct, Culinary Arts Institute. Published by Consolidated Book Publishers, Inc., Chicago, IL, USA, 1940.
To get your own copy of this wonderful little recipe book, do an online search using the title, author and year of publication. There are lots of copies out there!