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2-2 1/2 lb. White Fish, fillet
2-2 1/2 lb. Pike or Trout Fillets (save skin, bones & heads for bottom of pot)
2 medium size onions
2-2 1/2 tsp. sugar
4 large eggs
1 cup water
Grind fish and chop with dash of pepper and salt. Place 1 onion in grinder at beginning and one at end. Mix ground fish with sugar, eggs and water. Put 4-5 glasses of water in bottom of large pot with 2-3 large sliced carrots, 2 onions of medium size and fish skin, head and bones. Simmer; add fish balls or mounds and cook for 2-2 1/4 hours. Store cooked fish in refrigerator and serve chilled or at room temperature, garnished with carrot slices and jelled fish broth.
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