To Stew Carp

Ingredients

• carp
• flour
• lard
• 0.5 pint water
• 0.5 pint red wine
• 1 meat spoonful lemon pickle
• 1 meat spoonful walnut catsup
• mushroom powder
• cayenne
• 1 large onion
• 1 horseradish
• 1 large lump butter
• pickled mushrooms
• horseradish

Instructions

1. Gut, scale, wash, and dry the carp well with a clean cloth. Dredge the fish with flour and fry them in lard until they turn light brown.
2. Transfer the fried carp to a stew pan. Add half a pint each of water and red wine, along with a meat spoonful of lemon pickle, a meat spoonful of walnut catsup, a little mushroom powder, and cayenne to your taste. Add a large onion studded with cloves and a slice of horseradish.
3. Cover the pan tightly to keep in the steam and let the fish stew gently over the fire until the gravy is reduced to just enough to cover the fish in the dish.
4. Remove the fish and place them on the serving dish. Return the gravy to the fire and thicken it with flour and a large lump of butter. Boil briefly, then strain the gravy over the fish.
5. Garnish with pickled mushrooms and scraped horseradish, and serve.