LEMON FISH

Boil three tablespoons of vinegar, one sliced onion, six whole peppers, salt, one piece of stick cinnamon, and a little water, then add sliced fish. When fish has boiled twenty minutes remove and arrange on platter. Strain the gravy and add the well-beaten yolks of two eggs, juice of two lemons, sugar to taste and twelve grated almonds. Let all come to a boil, then pour over the fish, sprinkle finely chopped parsley on top
and garnish with sliced lemons. Bluefish, mackerel, shad, salmon and porgies may be cooked with this sauce.