Boiled Trout in Gingersnap Gravy

From Ruth Lense via Mrs. Emma Salle

Photo by Shawna N.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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