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Boiled Trout in Gingersnap Gravy


From Ruth Lense via Mrs. Emma Salle

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  • 2 1/2 lb. trout
  • 1 1/8 c. raisins
  • 15 gingersnaps
  • 3/4 c. vinegar
  • 1/2 c. sugar
  • 1 1/4 c. water



Step 1

Boil trout in salt and onion water until done. Drain. Boil the raisins in water, then soak the ginger snaps in the vinegar, sugar in the 1 1/4 c. water. Then put all together and let stand awhile.


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