Russian Stewed Fish

Cut a white fish into pieces and salt well; let stand. Then cut 1
onion and 1 clove of garlic in thin slices; fry in 1 tablespoonful of
butter. Stir in 1 tablespoonful of flour until brown. Then fill the
pan with water and let boil. Add 1 teaspoonful of celery seed, 1
bay-leaf, a few cloves, a pinch of thyme and mace, 1/2 teaspoonful of
paprica and salt to taste. Let boil. Add the fish to the sauce;
sprinkle with black pepper and ginger and let cook until done. Remove
the fish to a platter. Beat the yolks of 2 eggs with a little water
and stir in the sauce with some chopped parsley. Let get very hot and
pour over the fish. Garnish with lemon slices and sprigs of parsley.

Russian Stewed Fish

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