152 EULLETIN OF THE UNITED STATES FISH COMMISSION. 



of wine pour one-half gill warm vinegar over the pieces of carj) before 

 putting them into the pot, and add it to the boiling. Boil fifteen minutes 

 longer; take out the pieces and serve with browned butter and slices of 

 lemon. 



Receipt No. 2. — Clean and split a five-i:)ound carp and rub two table- 

 spoonfuls salt well into both sides, and let stand two hours in a covered 

 dish. Take some spices and herbs as in No. 1 , and boil thoroughly with 

 one pint water, one pint red wine, one-half pint beer, one-half pint vine- 

 gar, some lemon peel, bread crust, and one ounce sugar. After this 

 has well boiled, cut the carp in convenient pieces, put into the pot and 

 boil tilf only about half the sauce is left ; serve as before. 



Receipt No. 3. — Clean a good-sized carp carefully by opening it as 

 little as possible, cut off fins and tail; make a number of crosscuts on 

 one side, rub the fish well with two table-spoonfuls salt, let it stand cov- 

 ered for some hours, then dry it with a towel. Make a filling of four 

 ounces tallow or fresh fat pork, four yolks of eggs, some wheat bread 

 slightly softened with water, three sardels, some capers, mace, salt, 

 pepper, lemon peel, onion, and the liver of the carp (but be sure that 

 the gall is first carefully removed), all chopped very fine; fill the carp 

 and sew up the opening. Put it into a baking-dish with the cut side up 

 with one pint wine, one-half pint vinegar, one-quarter i^ound butter, 

 spices and herbs as in No. 1, and a few slices of lemon ; bake quickly for 

 three-quarters of an hour and baste frequently. Don't turn the fish 

 while baking. 



Receipt No. 4. — Take carp of one to two pounds, scale and clean 

 well, rub inside and out with i)lenty of salt, let stand an hour or two, wipe 

 dry with a towel, roll in well-beaten eggs and bread crumbs or meal, and 

 bake in plenty of butter till nicely brown. 



Receipt No. 5. — Boil carji as in No. 1, place the pieces in a bowl with 

 a few slices of lemon, add to the sauce one-half pint vinegar and boil 

 same till only enough left to cover the carp in the bowl. Pour the sauce 

 over the carp through a sieve and let it cool thoroughly. 



I tried receipt No. 1 on bass and found them excellent. 



Webster, Mass., December 10, 1883. 



74 CARP DO EAT YOIJIVG FISHES. 



By J. A. RVD£R. 



[From a letter to Prof. S. F. Baird.] 



A carp examined to-day was found to contain rij^e milt with active 

 spermatozoa. About a dozen small fish were taken from the intestine, 

 each one about an inch to one and a half inches long when they were 

 alive. They seem to be young percoids or some small fresh-water 

 Acanthopterygiaus. I have saved the remains for further study and 

 identification. 



Washington, D. C, November 27, 1883. 



