STEWED CARP 1 & 2

STEWED CARP #1

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 #2

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.