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German Fish Stew

Put the fish in kettle to boil. Stew together in a saucepan one onion chopped fine and a wine-glass of sweet oil; when well done, pour them in with the fish. Then mix yolks of three eggs, juice of two lemons strained, one tablespoonful sifted flour. Beat these well together, and pour upon the fish when nearly done. Then add ginger, pepper, and salt to taste; stew three or four minutes, after mixing all the ingredients. Oysters may be cooked by the same receipt only substituting one quart oysters for the fish.--Mrs. A.D.