MEDIEVAL SWEET AND SOUR FISH           Servings:

2   lb.       carp or other fillet     1/4 c.    flour
1   med.      onion, minced            3/4 c.    white wine
3/4 c.        cider vinegar            4   T.    brown sugar
12       cubebs, coarsely crushed      1/4 tsp.  cloves
1/4 c.        currants                     pinch mace
1/4 c.        raisins                            salt to taste

    Cut fillets into large chunks and dredge them in flour.  Heat oil in a
large heavy saucepan 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.  Turn off flame.  Cover and allow to marinate
about 15 minutes.  Simmer uncovered about 5 minutes or until fish flakes
and liquid is slightly reduced.