Gefilte Fish

Directions

1. 1
   {"0":"Retain all fish heads, bones and skin.","2":"Grind fish.","4":"Grind fish a second time (fine grind), mixing in 3 onions.","6":"Combine mixture with eggs, matzo meal, 1.5T salt and 2t pepper.","8":"Place fish heads, bones, skin; remaining onions, celery & carrots; remaining salt & pepper in large, wide pot.","10":"Add water approximately 3-4 inches above mixture; bring to boil.","12":"In a large bowl, combine fish mixture thoroughly; form into small balls (2-2.5 inch diameter). Slowly drop balls in boiling water, shaking occasionally to settle balls. Repeat until all fish mixture has been made into balls and is in boiling water.","14":"Cover pot, leaving a small opening; cook on simmer for approximately 2 hours. Shake pot regularly to settle balls.","16":"If water gets too low, add boiling water to pot in small amounts.","18":"Allow mixture to cool slightly (30-45 minutes).","20":"Transfer balls to baking dish or similar container on one level; place carrot slice on each piece. Cover with liquid from pot 3\/4 of the way up the side of the container.","22":"Place dish(s) in refrigerator minimun of 12 hours.","24":"Ready to serve with horseradish. Balls may be cut to create flat bottoms","26":"Separate bones. There are some who think sucking the fish meat from them is a tasty treat; me ... not so much.","28":"ENJOY!!","30":"This recipe may be cut or increased proportionately to make more or less."}