| Method: | Cut the fish into pieces about 2 inches wide, salt them, and
let them remain 1/4 hour. Slice and fry the onions a light brown; put
them in a stewpan, on the top of which put the fish without washing, and
add the ginger, lemon-juice, and water. Cook slowly for 1/2 hour, and do
not let the fish boil, or it will break. Take it out, and when the
liquor is cool, add 6 well-beaten eggs; simmer till it thickens, when
pour over the fish, and serve.
|
