Sweet and Sour Sauce No. 3

• 4 ginger snaps
• 1 cup hot water, fish or soup stock
• ½

Mix all together and cook until smooth. It must taste strong of vinegar and sugar and more of either may be added to suit taste. Grated Gingerbread for Filling, may be used in place of the gingersnaps.

Served hot or cold with fish, meat, tongue and left over meats.