Title: Gefilte Fish (Basic Recipe)
Yield: 6 Servings

Ingredients

     3 lb fish (use pike and carp or
          -pike and; whitefish)
     1    salt; as required
     2 lg onions; sliced
     2    eggs
   1/4 c  matzo meal or breadcrumbs
     1 ts salt
   1/8 ts pepper; about
     2 tb cold water; about
     1    stalk celery; diced
     1 lg carrot; sliced
     1    cold water to cover
     1    chopped parsley

Source: The Complete American-Jewish Cookbook (1952)

Sliced: Cut fish into 2-inch slices. Carefully remove flesh and bones
without breaking skins. (If desired, bones may be left attached to each
cut of skin.) Salt the skins and bones and place in a covered bowl in
refrigerator while preparing filling. Put the flesh and 1 onion through a
food chopper, then place in a wooden chopping bowl and chop until smooth.
Add eggs, matzo meal or breadcrumbs, 1 teaspoon salt, pepper to taste, and
enough cold water to make a light soft mixture. Blend thoroughly. Wet hands
with cold water. Form oval cakes of mixture and fit them into skins. Place
head bones and any other bones in the bottom of a deep heavy kettle. Add
remaining onion, celery, carrot, and cold water to cover. Cover kettle and
bring to a quick boil. Remove cover. Reduce heat and cook at a very slow
boil 1-1/2 to 2 hours. The liquid should be reduced by half. Allow to cool
slightly before removing fish to a platter carefully so as to retain shape.
Serve warm or thoroughly chilled, garnished with sliced, cooked carrot and
chopped parsley. If served cold, use the jellied sauce as a garnish. Serve
with prepared horseradish.

Variations: Two slices of white bread may be substituted for matzo meal,
or breadcrumbs. Soak the bread in cold water and squeeze out. If bread is
used it may not be necessary to moisten the chopped fish mixture with cold
water. If desired, one raw carrot may be grated and added to fish miixture.
(This cannot be used for Passover.)

Balls: Shape the prepared fish mixture into balls. Place the skin and
bones in the bottom of kettle before adding vegetables and fish balls. Cook
as in basic recipe.

Whole: Do not section the fish. Fillet the fish, being careful not to
break skin and to leave head and tail intact. Prepare filling as in basic
recipe. Fill the whole skins with this mixture shaping to look natural.
Use a deep, oval pot and place the fish on a trivet over the vegetables in
the pot. Cover with cold water and bring slowly to boiling point. Cook at a
slow boil for 1-1/2 to 2 hours.

Baked gefilte fish: Prepare as in basic recipe. If stuffed whole, place
in well-greased baking pan. Sprinkle witih breadcrumbs. Dot with butter.
Bake in hot overn (425 degrees) until done, about 1 hour. If desired shape
into small patties, roll in fine crumbs and bake in moderate oven (375
degrees) 12 to 15 minutes.

Fried gefilte fish: Form the prepared mixture into small patties. Roll in
fine crumbs and fry until done.

Hope you don't mind me intruding on your post Imbroglio, but how about everyone post a few recipies of their own? I need some to give to my girlfriend so she can learn how to cook for me! [:)]

IMHO-

Carp is basically a garbage fish.  Gefilte fish is mucho mas better with pike & whitefish or, better yet, just whitefish.

I will probably get flamed for this but so be it.

marsh