3 1/2 pounds pike or trout
1/2 cup brown sugar
1/4 cup vinegar
1/4 teaspoon saffron
1 cup hot fish liquid
1/4 cup raisins, seeded
1/2 teaspoon onion juice
1 lemon, sliced and seeded

Clean, slice and salt fish and let stand overnight.

Boil the fish (see recipe on page 158), then drain and bone, reserving 1 cup of fish liquid.

Mix the remaining ingredients and cook until smooth and thick; pour hot over fish.

The fish and sauce should taste strong of vinegar and sugar, so more of each may be added if needed.

Serve cold.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: courtesy of the New York Public Digital Gallery.

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