How to Cook Fish

by Myrtle Reed

CARP À LA COBLENTZ

Boil the fish with one cupful of Rhine wine, two cupfuls of white stock, two carrots and two onions sliced, half a cupful of sliced mushrooms and minced parsley, salt, pepper, and sweet herbs to season. Add water if the stock is not sufficient to cover. Boil for half an hour, take the fish up, then thicken the sauce with butter and flour, and add the juice of half a lemon with another tablespoonful of butter. Pour over the fish and serve.