Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Onions -- sliced |
| 2 \N | Beets -- peeled and sliced |
| 3 cups | Water |
| 2 teaspoons | Salt |
| ½ teaspoon | Pepper |
| 6 slices | Carp |
Combine the onions, beets, water, salt and pepper in a deep skillet.
Place the fish in it. Cover, bring to a boil and cook over low heat 45 minutes, removing the cover after 30 minutes. Serve hot or chilled. Serves 6. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook I
Recipe By : Jennie Grossinger - "The Art Of Jewish