2-2 1/2 lb. white fish, fillet
2-2 1/2 lb. pike or trout, fillet (save skin, bones & heads for bottom of pot)
2 med. size onions
2-2 1/2 tsp. sugar
4 lg. eggs
1 c. water

Grind fish and chop with dash of pepper and salt. Place 1 onion in grinder at beginning and one at end. Mix ground fish with sugar, eggs and water. Put 4-5 glasses of water in bottom of large pot with 2-3 large sliced carrots, 2 onions of medium size and fish skin, head and bones. Simmer; add fish balls or mounds and cook for 2-2 1/4 hours. Store cooked fish in refrigerator and serve chilled or at room temperature, garnished with carrot slices and jelled fish broth.