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| What You Need: |
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3 onions
½ pint cold water
3 pound fish (salmon, mackerel, trout or similar fish)
Seasoning
2 small gingerbreads
¾ cup vinegar
6 oz treacle
Slices of lemon
Chopped parsley
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| How To Cook: |
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1. Peel and slice the onions and cook in ½ pint of water in a casserole on the hotplate, until the onions are soft.
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2. Add the fish and seasoning, and cook for 20 minutes in the oven at 375°F.
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3. Meanwhile, melt the gingerbread in the vinegar and add the treacle to it. Pour this in with the fish.
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4. Shake the casserole to mix well and continue cooking for a further 15 minutes.
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5. Serve cold with slices of lemon and chopped parsley.
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6. The fish should be cooked the day before in order for it to become thoroughly cold.
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