BAKED CARP- #2

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

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.