On Monday morning, January 26, 1999, I received this from the robomoderation program. It needed some cleaning up before posting and I returned it to Lita. I never heard back from her ... I am now posting it, as she would have wished. We would like to extend our sincere condolences to Lita's family and friends during this time. She was one of the founding posters of this group, and was always willing to extend her time and energy in helping those looking for recipes in finding them. We will miss her. It may not be appropriate to admit this, but I'm tearing at reading her trademark: "Hi All -" for the last time. Brian Mailman On behalf of the moderation team and the posters of rfcj _____________________________________ Hi All - I love Gefilte Fish - I've never made it (yet) but must find a fishmonger and have him grind the fish for me first. This way is somewhat new to me - I've only seen it made with the fish heads and bones etc. not the skins too, and then allowed to cool, placed in roasting pan - paprika'd and baked for a while (this is how my Mother did it.) Here on the West Coast, we use Salmon, Whitefish and Pike. Lita -------------------------------------------- GEFILTE FISH - Traditional Method) Serves 8 or more 3-4 Ibs yellow or blue pike, whitefish mullet, and snapper or bream (Use at least two, preferably three, kinds of fish.) 2 eggs 2 or 3 medium-size onions 1/2 cup matzo meal Tops from I bunch of celery, chopped 2 or 3 medium-size carrots, peeled and sliced Salt and pepper to taste Clean, skin, and bone the fish, preserving bones and keeping the skin as whole as possible. Cut the fish into small pieces and grind or chop it withthe onion. Put aside two or three onion slices separated into rings. Add the eggs matzo meal, salt, and pepper, and mix well. Rinse fish skins and cut into wide strips. Oil hands slightly with vegetable oil, roll mixture into oval balls and wrap each one in a piece of fish skin. Put celery tops, onion rings, carrots, and fish bones into water, bring to boil, and lower fish balls gently into water with slotted ladle. Reduce heat and simmer for about an hour, making sure that water level is always above the fish balls. Serve at room temperature or cold, with beet horseradish. Copyright (c) 1992 by Israela Banin. All Rights Reserved. ]The Sabbath ]What Foods are Kosher?
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