5 lbs. fish, white or pike, head removed & cleaned
3 c. water
1 c. Heinz wine vinegar
1 onion, thinly sliced
1/4 tsp. salt
1/8 tsp. white pepper
10 gingersnaps, crushed
1/2 c. cold water
1/2 c. brown sugar, firmly packed

Slice fish crosswise into thick pieces. Place fish in large saucepan. Add the 3 cups of water and next 4 ingredients. Cover, bring to a boil. Reduce heat and simmer 15 minutes. Meanwhile, dissolve gingersnaps in 1/2 cup cold water, stir into sauce pot, then stir in brown sugar. Simmer, covered an additional 30 minutes. Refrigerate until serving. Sauce will be thick and jellied. Makes 8 servings.