ley.

[Page 81]
TWENTY-TWO WAYS TO COOK CARP

BAKED CARP--I

Clean a carp and cover it with salted cold water and vinegar. Soak
for an hour, then drain and dry. Stuff with seasoned crumbs, sew
up, and put into a deep baking-pan. Brush with beaten egg, sprinkle
with bread-crumbs and dot with butter. Add two sliced onions and a
pinch of sweet herbs, a cupful each of sweet wine and stock, and a
teaspoonful of anchovy paste. Bake for an hour, basting as needed.
Take out the fish, strain the liquor, thicken with a tablespoonful of
butter rolled in flour, and season with salt, pepper, lemon-juice,
and a pinch of sugar.

BAKED CARP--II

Let the fish stand in vinegar for fifteen minutes. Stuff with seasoned
crumbs and sew up. Brush with beaten egg, cover with crumbs, and
dot with butter. Put into a baking-pan with two chopped onions,
a bunch of parsley, a cupful
[Page 82]
of water, and a teaspoonful of Worcestershire sauce. Bake in a
moderate oven, basting as required. Add enough water to make a
cupful of the liquid remaining after taking up the fish. Thicken
with a tablespoonful of flour blended with an equal quantity of
butter, strain, add the juice of a lemon, and pepper and salt to
season.

STEWED CARP--I

Clean and scale a carp, pouring boiling vinegar over the fish to
facilitate the process. Wrap in a cloth and cook it gently in court
bouillon. Serve with a sauce made of court bouillon, strained and
thickened, with a few capers and a little anchovy sauce added.

STEWED CARP--II

Mix together one tablespoonful of salt, half a teaspoonful of pepper,
and a pinch of powdered mace. Rub a cleaned fish with it, both
inside and out. Leave it in a cold place for two hours. Then put
into a kettle, cover with boiling water, add a small onion sliced,
a sprig of parsley, a bay-leaf, and a teaspoonful of marjoram.
Simmer until done, drain, and serve with Cream Sauce.

BOILED CARP

Put a cleaned carp into a saucepan with
[Page 83]
sufficient beef stock to cover. Add an onion, four cloves, a bunch
of sweet herbs, and salt to season. Simmer until the fish is done.
Take out the fish and strain the sauce. Add two cupfuls of beef
stock and thicken with browned flour. Boil until thick, add a
wineglassful of white wine and the juice of half a lemon. Pour the
sauce over the fish and serve.

PICKLED CARP

Put a cleaned carp into a fish-kettle and pour over it boiling
vinegar and a cupful of Claret. Add two carrots a