SC - Feast Prices

[Anne-Marie Rousseau]

Greetings Good Master A,
First,  thank you for your insights into ham & pork & salted foods.  
Second, as to gifillte fish... through the modern wonders of the Cuisinart 
and already scaled & skinned fish fillets, making GF is not that big a deal.  
Although it does stink up the house!

1. Buy fish fillets from your fish monger. ( I use white & pike.. I'd use 
carp if I could get it) Also buy one big, sweet onion and a bag of already 
peeled carrots.
2. At home, peel & cut 1 very large onion into 4 pieces. Put universal blade 
into processor and whirl quartered onion until very tiny pieces  (usually 
takes 5 seconds)  Put into very large mixing bowl.
3. Do same deal with about 5 baby carrots. (Don't use too many carrots IN the 
GF or it will be disgustingly sweet.) Put into bowl.
4. Cut your fish fillets into big chunks, put into your food processer and 
process until almost pureed.  Put fish into bowl.
5. Add salt & pepper to taste. (Dont ask me.. I just *shitaran*  Yiddish for 
just throw it in.. no measure)
6. Add a large handful of matzoh meal or bread crumbs.
Mix well.  I use my hands.  If the mixture seems too wet add a little more 
bread crumbs.
7.  Bring a large pot of water to boil. Add some sugar  (I donno  half cup??) 
 salt & pepper...here I *shitaran* again...
8. When the water is boiling, start forming balls out of the fish mixture. 
About the size of a larg golf ball...
Cook for about 15  - 20 minutes.
Turn off heat
Let cool
Tansfer to a platter.  I keep the fish stock seperately.  The grandparents 
like to drink it.
Phillipa (just notcied time... gotta pick up my son