Jewish Stewed Shad:
Clean and cut a shad into large slices; sprinkle with salt, pepper and
ginger. Put on to boil with 1 sliced onion, 1 bay-leaf, a few cloves,
2 sprigs of parsley and 1/2 cup of vinegar. When done, remove the fish
to a platter; add 1/2 cup of raisins, 1 tablespoonful of butter, 1/2
cup of pounded almonds, 1 glass of wine, 1 tablespoonful of brown
sugar and a pinch of cinnamon. Let boil until done and pour over the
fish. Garnish with sliced lemon and sprigs of parsley and serve cold.