(Recipe #21, pages, 130 – 131)
Kill the carp as described in no. 1, scale and split , cut in pieces, and reserve the blood in vinegar.
For every 3 pounds of fish, take 3 carrots, 1 parsnip, 2 parsley roots, 3 onions, and ¼ celery root, all sliced; place in a casserole with some ginger, a few cloves and peppercorns, and a couple of bay leaves. Add equal parts of beer and water and boil for ¼ hour. Then place the carp in the liquid, add the necessary salt, 3 ounces of butter, ½ of a seeded lemon, the blood, and a wine-glassful of vinegar (including the vinegar mixed with the blood); cook tightly covered for another ¼ of an hour.
When the fish is tender, remove it from the liquid, set it in a warm place, and add gingerbread or grated white bread and a glass of claret to the sauce. Strain the sauce and pour part of it over the fish, passing the rest separately. Serve with potatoes. The beer must not be bitter and the sauce must be quite thick.
Translated by David Green.