Recipe - Gefilte Fish

1 pound Fish (whitefish carp trout
or pike) I use a
combination of whitefish
trout and pike
1 lg Onion per pound of fish
ground up
1 Egg per pound of fish ground
up
One fourth cup Matzoah meal per pound of
fish ground up
1 teaspoon Salt per pound of fish
ground up
One half teaspoon Pepper per pound of fish
ground up

This is a recipe from my Aunt Goldie. It is a simple recipe and it comes
out perfect everytime. It may be doubled, tripled or even quadripled.

Bring to boil a large pot of water and fish heads and bones Add lots of
onions and carrots cut or sliced up (save the peel of the onions). Bring all the
ing. together and mix well. You can also add 1 carrot to the fish if you
want. Wet your hands and form the fish into balls. Drop fish into the
water bring to a boil and simmer for 3 hrs covered. In the last hour add
the onion skins Add hot water as needed. Enjoy! If you have any questions
feel free to ask Bpstat@aol.com

If you feel daring try making horseradish. Just peel a horseradish root,
Place in a blender or cuisnart and spin. When that is ground up add 1 can
of beets and a little borscht. Mix until you get the desired color and
consistency you want. Then add some vinegar and if necessary add some
sugar to taste.
Posted to JEWISHFOOD digest V96 #80

Date: Tue, 19 Nov 1996 01:31:03 0500

From: BPSTAT@aol.com