Medieval Sweet and Sour Fish

2 pounds carp or another 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.