Pickled Fish

Ingredients

• 2 pounds whitefish
• 1 pint vinegar
• 1 pint water
• 2 onions
• Salt and pepper
• 10 cloves
• 3 bay leaves
• 1 teaspoon sugar
• 1 tablespoon gelatine

Instructions

1. Boil fish in vinegar and water with onions, spices, and sugar for one hour.
2. Separate fish from bones and skin and put into crock.
3. Cook liquid enough longer to reduce it to one pint, strain, and add softened gelatine.
4. Pour over fish and cool until liquid jellies.
5. This will keep for some time and is convenient to have on hand for emergency meals. Servings, 6.