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<http://schema.org/text>
"Drop the balls into the simmering stock. Bring to a boil again; cover and simmer 1 hour. Using a slotted spoon, lift the fish, onion and carrots into a bowl. Strain the broth into bowl with fish balls. Serve hot, or cold when broth has gelled. Arrange with onions, carrots and the broth. Serve with beet horseradish."
<https://cooking.nytimes.com/recipes/12054-evelyn-trapidos-gefilte-fish-goes-hawaiian>