How to Cook Fish

by Myrtle Reed

BOILED CARP

Put a cleaned carp into a saucepan with sufficient beef stock to cover. Add an onion, four cloves, a bunch of sweet herbs, and salt to season. Simmer until the fish is done. Take out the fish and strain the sauce. Add two cupfuls of beef stock and thicken with browned flour. Boil until thick, add a wineglassful of white wine and the juice of half a lemon. Pour the sauce over the fish and serve.