Boiled Trout in Gingersnap Gravy

By shawnanewton

From Ruth Lense via Mrs. Emma Salle

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

Preparation

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.