Sweet and Sour Fish

Something like a fisherman's version of sauerbraten from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.

• Ready In: 30 mins
• Serves: 10

Ingredients

• 3 1⁄2 lbs  pike (any fish will do) or 3 1⁄2 lbs  pickerel, cleaned and scaled (any fish will do)
•  water, just to cover
• 1⁄4 cup vinegar
• 1⁄2 teaspoon  onion juice
• 1  teaspoon salt
• 4  gingersnaps
• 1⁄2 cup brown sugar
• 1⁄4 cup raisins
• 1  lemon, thinly sliced

Directions

1. Cook fish in water seasoned with salt vinegar and onion.
2. Drain and bone fish, reserving one cup of stock.
3. Combine the remaining ingredients with the reserved stock and cook until thickened.
4. Pour over boiled fish while hot.
5. Serve cold.