nd three onions
chopped fine, and sage, thyme, bay-leaves, parsley, cloves, and
bruised garlic to season. Simmer for an hour and let cool in the
liquid.

CARP A L'ITALIENNE

Clean, scale, and slice the fish. Fry with onion, parsley, thyme,
salt, and pepper, using plenty of butter. Add white wine to cover
and simmer for ten minutes; then put in the oven and bake until
tender. Add two lemons sliced and one cupful each of chopped almonds
and currants. Cook long enough to soften the currants, adding stock
if necessary.

CARP A L'ALLEMANDE

Clean and cut into strips two pounds of
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carp. Add one wineglassful of Claret, one cupful of beef stock,
one cupful of chopped mushrooms, a carrot and an onion chopped
fine, and salt, pepper, thyme, clove and parsley to season. Simmer
for an hour, add a tablespoonful of capers, and serve on buttered
toast.

CARP A LA BORDELAISE

Chop fine an onion, a carrot, and a bunch of parsley. Add two cupfuls
of white wine, a clove of garlic, three cloves, and salt and pepper
to season. Cook for fifteen minutes, then add two quarts of cold
water. Boil the carp in this sauce and drain. Prepare a sauce as
follows: Chop fine a small onion and a shallot. Season with salt
and pepper, and cook until soft with a wineglassful of Claret.
Add two cupfuls of beef stock and bring to the boil. Thicken with
two tablespoonfuls of browned flour rubbed smooth in a little cold
water, season with salt, red pepper, minced parsley, and chives,
and add a small piece of cooked chopped marrow. Pour over the fish
and serve very hot.

BROILED CARP

Broil as usual and serve with melted butter, lemon-juice, and minced
parsley poured over it.

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CARP A LA FRANCAISE

Cut the cleaned fish into square pieces and put it into a saucepan
with four tablespoonfuls of olive-oil, one cupful of Claret, and a
tablespoonful of butter blended with an equal quantity of flour.
Add a chopped clove of garlic, a shallot, a quarter of a pound of
mushrooms, and salt, pepper, and minced parsley to season. Cook
for twenty minutes and serve.

FRIED CARP--I

Soak the fish over night in salt water. Drain, rinse in cold water,
season with pepper and salt, dredge in flour, and fry in butter.

FRIED CARP--II

Cook the carp in court bouillon, drain, and cut in slices. Cover
with a very thick Cream Sauce and let cool. Dip in crumbs, then
in egg and crumbs, and fry in deep fat.

FRIED CARP--III

Clean the fish and