"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Harriet’s Gefilte Fish Recipe

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This recipe for Harriet’s Gefilte Fish, by , is from The Sherman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Drew Tschetter


4 lbs white fish, ground (including bones & skin, separate)
Matzo meal
3-4 eggs, beaten
1 cup cold water

Place celery, carrots, onion, parsnips, fish skin and bones in the bottom of a pot.
Add salt and pepper, cover with water and boil.
Finely chop 4 stalks of celery and 2 onions.
Add ground fish, 2 grated carrots, 1 tbsp. salt, ½ tsp. pepper.
Add handful of matzo meal.
Gradually add water and continue chopping. Then add eggs.
While bone and vegetable broth is boiling, form balls of fish, and add them to the pot.
Cook (simmer)? for 2 ¾ hours, tasting after 1 hour, seasoning as necessary. Leaving covered for the first 1-2 hours.
Remove fish carefully, and strain broth.




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