Stewed Carp

Ingredients

• 1 carp
• salt
• stock No. 105
• 2 onions
• 6 cloves
• 12 peppercorns
• 1 blade mace
• 1/4 pint port wine
• the juice of 1/2 lemon
• cayenne and salt to taste
• a faggot of savoury herbs

Instructions

1. Scale the fish, clean it nicely, and, if very large, divide it;
2. lay it in the stewpan, after having rubbed a little salt on it, and put in sufficient stock to cover it;
3. add the herbs, onions, and spices, and stew gently for 1 hour, or rather more, should it be very large.
4. Dish up the fish with great care, strain the liquor, and add to it the port wine, lemon-juice, and cayenne; give one boil, pour it over the fish, and serve.