BULLETIN OF THE UNITED STATES FISH COMMISSION. 327 



the ashes. In about half an hour the t; pepper carps" were ready for 

 the table. Full of their own juice, they formed a most tempting and 

 delicious dish, and being handed round, together with potatoes, on large 

 napkins, satisfied even the most epicurean taste. [From the Magde- 

 burgische Zeitung, No. 501, Magdeburg, October 27, 1881.] 



236. German method of cooking. — Yes; many a one in Germany. 

 When young, say 2 to 3 pounds, they will do to fry ; but when they weigh 

 10 to 50 pounds they are generally stewed in water first, afterwards in 

 a gravy made of brown bread, a small portion of sugar or of molasses 

 is added, and then they put in enough of brown beer- to make gravy 

 sufficient to cover the fish and also according to the size of the family. — 

 Leo Weltz, Wilmington, Ohio. 



237. Boiled in beer: delicious. — Yes, sir; they were boiled in beer 

 after the Saxon fashion (not lager beer, however, but what is called com- 

 mon beer). They were delicious. — Hugo Mulertt, Cincinnati, Ohio. 



238. Wine method of cooking. — I have eaten carp and find them 

 good. One specimen of 5 pounds and two years old, taken from a pond 

 on Long Island, was cooked as follows : First boiled in white wine for 15 

 minutes and then baked in an oven and served with a white-wine sauce. 

 It was eaten by a number of epicures, and by all pronounced a fine table- 

 fish. — Eugene G. Blackford, Fulton Market, New York, N. Y. 



239. Partly boiled and partly baked : fit for a king. — I 

 always instruct the cook to clean them nicely ; then wrap the fish in a 

 linen towel, have a large kettle of water boiliug, coil the fish neatly in 

 the kettle and boil fifteen minutes, then turn off the water, remove to 

 a baking pan without marring and put in the oven, bake and then baste 

 with butter gravy. A nice dressing could occupy the interior of the 

 fish and the space around the sides. If properly done it makes a dish 

 fit for a king or a hungry fisherman. — W. Van Antwerp, Mount Ster- 

 ling, Montgomery County, Ky., October 31, 1882. 



240. Skinned, dipped, and fried: excellent. — The carp we 

 caught from our pond last September to eat were skinned when dressed, 

 cut into pieces of suitable size, dipped in flour, and fried. It was excel- 

 lent. — Gustin Havens, Lewis Centre, Ohio. 



211. Boiled; butter gravy: resembled lobster. — I ate but 

 one carp, which was boiled and served with a butter gravy. A friend, 

 who was taking dinner with me, as well as myself, pronounced, it "' very 

 good indeed " although different from any other fish, with a faint re- 

 semblance to lobster in taste. It is, however, not impossible that we 

 both were prejudiced in favor of carp. — A. Eaht, South Cottonwood, 

 Salt Lake County, Utah, Feb. 0, 1883. 



242. An excellent receipt for frying carp. — Be sure to clean 

 the fish thoroughly. Remove the fat from the inside. Place the fish 

 in a weak brine over night. Wipe it thoroughly dry and cover it with 

 flour or meal. Have the fat boiling hot and do not put the fish in until 

 it is boiling. Fry quickly, and brown as you like to have it. — Prof. E. T. 

 Cox, New Harmony, Lnd. 



