Carp in red wine

Yield: 1 Servings

Measure Ingredient
3 eaches To 4 pound, live if possible
\N carton Blood, optional
\N \N Wine vinegar
\N \N Salt
½ cup Butter
2 eaches Rye bread heels, or equivalent crusts
2 eaches Onons, sliced
2 tablespoons Minced parsley
1 each Clove garlic, crushed
6 eaches To 8 peppercorns
\N pinch Of powdered allspice
\N pinch Of powdered cloves
\N pinch Of thyme
1 each Bay leaf
3 slices Lemon
1 each To 2 cups dry red wine, as needed

Prepare fish as described above. Cut cleaned carp in portion size pieces. Salt and let stand 30 minutes. Pat dry. Heat butter in a skillet and when hot and bubbling, add fish and brown over moderate heat, turning once or twice. Using a heavy, shallow casserole, add cut up bread crusts, onion, parsley, garlic, herbs and lemon slices.

Place fish on top of vegetables. Add buttter in which fish was browned, pouring it over fish. Add red wine. Cover pot, bring to a boil, reduce heat and simmer slowly but steadily until fish is donw, about 15 minutes. Baste fish several times as it cooks and add more wine to pan if necessary. Remove cooked fish to a heated platter. Add blood and vinegar to sauce if you are using it, or flavor with a dash of wine vinegar or red wine. Strain sauce and heat but do not boil if blood has been added. Pour over fish and serve. CARP IN RED WINE

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