BULLETIN OF THE L^NITED STATES FISH COMMISSION. 205 



begin to fish my pouds, and they are all aBtonished at the fine qual- 

 ities of tbe carp. Even those who had eaten, or tried to eat, them be- 

 fore, and were disgusted, become enthusiastic. The difference is owing 

 to the treatment the fish receive, and to some extent, of course, to the 

 cooking. Thinking they may be of interest, I add here some of th« 

 methods according to which my carp are cooked : 



Carp in beer, or Polish carp. — Bleed a large live carp at the 

 throat, catch the blood in vinegar ; scale, wash and clean inside. Cut 

 into halves, and these into large pieces. Take a deep pot, cover the 

 bottom with sliced onions, some mixed ground spice, and a few cloves. 

 Put the split head and pieces with back fins in first, the fins to point 

 toward tbe bottom. ISTow take a piece of rye bread or Boston brown 

 bread or roasted white bread without rind, some salt, one small piece of 

 sugar, some slices of lemon, and some bay leaves. Put all on top of 

 the fish. Pour in a little vinegar and white beer and lager beer (or 

 new ale and porter), each in half parts, until the liquor covers the fish 

 fully. Have a good strong fire and begin to boil, taking care, by shak- 

 ing the pot once in a while, that the fish does not burn on the bottom. 

 When nearly done take for four pounds of fish about ^ pound of but- 

 ter, roast it brown with a spoonful of flour, mix up with the blood and 

 vinegar, and put on the fish. Taste the sauce to see if it is sufiiciently 

 sweet, sour, and salty, three qualities which it must have, and cook tbe 

 fish until done. Serve with potatoes in their skins. 



Blue-boiled carp. — Be careful not to remove any scales or coat- 

 ing. Split the carp along the back, clean inside, and pour cold or boil- 

 ing vinegar over it until covered. When the outside has turned nicely 

 blue, put it on the stove with cold water, into which put salt, onions, 

 one or two bay leaves, and some cloves. Take the carp from the fire 

 as soon as it boils up well, and set it aside in a warm jflace. Serve 

 with either melted butter mixed with parsley chopped, or ground horse- 

 radish mixed with vinegar, sugar, and salt. 



Baked carp. — Cut the carp into pieces or halves. Clean well, but 

 leave the scales on. Cover with salt, lemon juice, sliced onions, pep- 

 per, and parsley. After it has lain thus one hour, dry the carp, roll 

 it in eggs and cracker dust, and bake slowly in butter. Serve with lemon 

 and potatoes boiled or baked. 



Pickled carp. — Clean the carp outside and in ; split it the whole 

 length ; cut it in pieces; wash, and cook it in water with salt, spice, 

 onions, and a few bay leaves. After it is cooked let it get cold in the 

 pot. When cold remove and i)ut it into a drainer or sieve to dry oft". 

 Now pick to pieces, taking out all bones ; mix with sauce r(jmolade or 

 a sauce consisting of Worcestershire sauce, vinegar, sugar, salt, ground 

 black ' pepper, olive oil, and yellow mustard, according to taste; all 

 well beaten and mixed, olive oil and vinegar being in preponderance. 

 Serve with capers, olives, and mixed pickles. 



DOLGEVILLE, N. T., September 17, 1886. 



