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Baked Carp Stuffed with Onions and Mushrooms
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Ingredients One Carp 1/2 cup vinegar 1 tsp. sugar 1/2 cup minced mushrooms 1/2 cup minced onions 1 egg 1/2 cup bread crumbs 1 stick of butter 1/2 cup chopped onions 1 chopped carrot Juice of 1 lemon Salt and pepper
Directions Wash the flesh with vinegar and let it stand for fifteen minutes. Mix bread crumbs, sugar, onions mushrooms and carrots together with a cup of water or white wine and stuff the fish. Brush the fish all over with a stirred egg, cover it thickly with bread crumbs and a few lumps of butter. Then bake for an hour in a moderate oven, basting occasionally.
When the fish is done, place it on a heated platter and garnish with slices of lemon. Add enough water to the gravy in the pan to make a half pint. Thicken with a tablespoonful of flour rubbed into 1 tablespoon of butter. Cook for a moment to thicken, strain, add the juice of a lemon, and pepper and salt to taste and pour over the fish.
