4-5 lb. ground white fish and yellow pike, freshly ground
1 stalk fresh celery
2 lg. onions
2 med. sized carrots
4 eggs
2 slices challah or white bread
Salt and pepper, to taste (use less white pepper than black, it is stronger and less visible on fish)

Ask fishman for fish bones. In a large pot, put bones of fish, sliced onions, sliced carrots, cut celery (touch of salt and pepper optional).

Enough water to cover all ingredients plus 1/4 pot of water.

In chopping bowl put ground fish; add finely grated onions and carrots, eggs one at a time, salt, pepper, soaked challah chop all ingredients until finely chopped adding 2-3 tablespoons of cold water, if consistency is too thick.

Bring water to boil in Dutch oven lower flame. Add fish balls to Dutch oven 1 at a time. Cover pot and boil on a low flame, shaking pot frequently so that nothing sticks to bottom of pot. Add slivers spoonfuls of cold water to slow rapid boiling. Cook for 2 hours. Remove from flame; cool. Remove fish and enjoy.