5 lb Fish; equal amounts

           -pike, carp, etc
      3    Onions; sliced

           Celery stalk; sliced
      3    Large carrots; sliced

      1    -Water; to cover

      1    -Salt; to taste

      1    White pepper; to taste

      4    Eggs

      2 tb Matzo meal

      1    Salt to taste

      1    White pepper to taste

    1/4 c  Water

           Carrots; sliced for pan
           Onions; sliced for pan
      1 bn Beets; sliced (optional)

  Have fish man grind: 5 lbs.fish filets-equal amounts; white fish and
  pike;and a small amount of carp or buffle carp; In a large kettle:
  heads,bones,and trimmings of fish; 3 onions,sliced; 1 celery stalk,sliced;
  2 large carrots,sliced; water to cover; salt to taste; white pepper to

  taste;  Bring to boil.  While this is simmering prepare the fish.
    Combine in Food Processor: 1 onion; 4 eggs; add mixture to: ground fish;
  2 tbs.matzo meal ; salt to taste; white pepper to taste; 1/4 cup water;

  Shape fish mixture into balls. I used to do this by hand; chopping in a
  large wooden bowl with a hack messer. Be CARFUL, you don't want mush but
  distinct tiny peices.
    Take another pan; and layer the beets on the bottom; some sliced carrots,
  onions, fish; repeat with everything but the beets. end eith some carrots.
  Pour the broth from the OTHER kettle over the fish. Simmer,covered for 2
  hours.  When cool,remove fish balls to platter and garnish with sliced
  cooked carrots. Strain broth and chill.
   Serve with jellied fish broth and fresh ground horseradish. NOTE: The
  beets are unusal but my Mom and Bubbe ALWAYS used them. They do two things;
  keep the fish from 'catching' on the bottom and give the broth a ruby red
  color; but not the fish; they remain white.
  I have never served it with anything but plain freshly grated horseradish.
     Elaine Radis, Prodigy Food & Wine Board