276 BULLETIN OF THE UNITED STATES FISH COMMISSION. 



84 FIVE RECEIPTS FOK COOKtIVO CARP. 



The followinir receipts were transmitted by Herr von Behr, in a letter 

 to Professor Baird, from Sclimoldow, Germany, dated December 21, 

 1885. He spoke of these recipes as being methods for cooking the carp 

 in German fashion, and hoped that they would be extensively tried in 

 America. 



(1) Blue carp. — Do not scale the carp, but cook it until done, in 

 strong salt water, with vinegar, spices, pepper, and parsley roots, and 

 serve with the following sauce : To 1 pint of white sauce, cooked until 

 it thickens, add several table-spoonfuls of herb vinegar, one-fourth of 

 a pint of sour cream, and some horseradish (one-fourth of a common- 

 sized root) grated fine. 



(2) Another style of blue carp. — Do not scale the carp, and 

 cook until done in strong salt water, with vinegar, spices, pepper, and 

 onions. Serve with melted butter and a hard-boiled egg chopped fine 

 or sliced, or with fresh butter beaten until it resembles whipped cream. 



(3) Bohemian carp. — In killing the carp save the blood and stir it 

 with some vinegar; cut the carp in pieces and cook in the following 

 sauce : Take one bottle of claret (Bordeaux) to 4 J pounds of carp, about 

 4 ounces of butter, 4 ounces of gingerbread, spices and pepper to flavor. 

 Cook until it thickens somewhat, and, when boiling hard, put in the 

 pieces of fish, well salted, and cook them until done. Or, instead of 

 taking only claret, take one-half beer and one-half claret, and cook with 

 it soaked raisins and prunes, which are left in the sauce and served 

 with it. 



(4) Fried carp. — Scale and clean the fish, and make some slight 

 incisions on both sides; if too large, cut in jneces. Just before putting 

 the fish in the boiling lard, wii)e it dry, sprinkle slightly with flour, dip 

 in beaten eggs, and roll in fine bread-crumbs. Put one piece after the 

 other into the boiling lard, so that the pieces do not touch each other. 

 As soon as a piece ceases to hiss it will quickly assume an even brown 

 color and rise to the surface. When sufiiciently brown take it out with 

 a large spoon and lay on a hot sieve to let the superfluous lat run ofl"j 

 sprinkle with tine salt, and lay in a hot dish without cover, so as to pre- 

 vent the crisp crust from becoming soft. Serve very hot. 



(5) Baked carp. — Scale and clean the carp, salt and pepper strongly, 

 wrap in paper thickly buttered on the inside, again wrap in several 

 sheets of paper which have been moistened, so as to prevent the ashes 

 from penetrating. Bake half an hour in very hot wood ashes, covering 

 the fish thickly with ashes. 



Berlin, Germany, December 21, 1885. 



