|Salt and pepper|
|Celery tops, parsley|
|2 pounds||Small white fish|
|1 each||Onion, sliced|
|1 each||Red pepper, cut into stirps|
|1 tablespoon||Whole pickling spice|
Boil 3 cups water; add 1 tsp salt, ¼ tsp pepper, celery tops, and a few parsley sprigs. Add fish and enough more boiling water to cover.
Cover; simmer over low heat for 5 minutes. Remove fish to covered casserole, discarding liquid. Sprinkle fish with salt and pepper.
Mix remaining ingredients. Pour over fish. Cover, and refrigerate for a day or two, turning fish once or twice. Serve as an appetizer.
Makes 8 servings. Origin: Women's Day Encyclopedia of Cookery, Vol 1, Minnesota Section. Shared by: Sharon Stevens, Feb/94 Submitted By SHARON STEVENS On 07-29-95
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