Boiled carp

Yield: 6 servings

Measure Ingredient
4 Onions -- sliced
2 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

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