Sweet and Sour Fish
3-1/2 pounds Pike or other fish
1 cup Hot Fish Stock [Reserved]
1/2 cup Brown Sugar
1/4 cup Vinegar
1/4 cup Seeded Raisins
1/2 teaspoon Onion Juice
1 Lemon, seeded and diced
Clean, slice and salt fish and let stand for several hours. Boil 20 minutes, drain and bone, reserving 1 cup of the fish stock. Combine remaining ingredients; cook until smooth and thick, and pour over fish. Serve cold.
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!