Carp with claret sauce

(Recipe #20, page 130)

Scale the carp and drain its blood into half a cup of vinegar; otherwise proceed as in no. 19. When the pieces have been washed, place them in a casserole with salt, sliced onions, coarse ground pepper and nutmeg, lemon slices, and bay leaves. Add some Weißbier [wheat beer] or water and enough claret to just cover the carp.

Remove the scum as carefully as possible, add a large knob of butter along with some zwieback crumbs, and cook slowly until the sauce becomes quite thick.

Shortly before serving, stir in the blood and a bit of sugar, place the carp in a dish, and strain the sauce over it.

Translated by David Green.


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