Originally Published:
Like Mama Used to Make, 1952
Original Images:

5 lb. fish, (trout, pickerel, and pike; usually one of each)
1/2 to 3/4 C. sugar (to taste)
1 to 2 t. mixed pickling spices
water to cover fish
1/2 lemon sliced
1 large onion sliced
2 large onions sliced
salt and pepper to taste
1 C. vinegar

Clean fish thoroughly, salt it lightly, and out up into 1 to 2 inch chunks.
Do not remove bones. Place in 6-quart pot, add enough water to cover fish,
1 large onion, and salt and pepper. Boil until fish is tender but not so soft as to fall apart. Cool. Drain off liquid and add to it approximately 1 C. vinegar, mixed pickling spices and the sugar. Boil this mixture until spices mix, approximately 20 minutes. Allow to cool. Line a glass bowl or crock (do not use metal) with the pieces of fish. Place slices of lemon over fish and the 2 sliced onions in between layers of fish. Pour liquid over it. Cover bowl and place in refrigerator. Leave for 3 to 4 days before serving. Liquid should jell. This will keep for a couple of weeks, "if it lasts that long!"