Medieval Sweet and Sour Fish

Anononymous 8-30-05

2 pounds carp or other fish fillet

1/4 cup flour

1 medium onion, minced

3/4 cup white wine

3/4 cup cider vinegar

4 Tablespoons brown sugar

1/4 teaspoon ground cloves

1/4 cup currants

Pinch of mace

1/4 cup raisins

salt to taste

Cut fillets into large chunks and dredge them in flour. Heat oil in a

large heavy frypan and saute onion until transparent. Add fish chunks

and brown. In a bowl, combine remaining ingredients for a sauce. Pour

over browned fish and onions.