| Carp in Beer 2 pounds carp 2 12-ounce cans dark beer 1 medium onion 1 stalk celery, chopped 1 bay leaf ½ teaspoon thyme 1 teaspoon salt 1 sprig parsley ¼ pound butter ½ cup gingerbread crumbs Mince onion, add celery, bay leaf . thyme, parsley, beer and salt. Bring to a boil . Cut carp into pieces and place in the sauce. Cook for 10 to 15 minutes on low f ire. Remove carp from sauce and thicken sauce with gingerbread crumbs. Strain sauce and stir in butter. The sauce must be creamy and hot; pour it over the carp. Carp Chowder 2 pounds carp 2 stalks chopped celery ¼ cup butter ¼ cup flour chopped onions dash of thyme salt pepper water Simmer carp, onions, celery, thyme, salt and pepper slowly in water for 30 minutes. Thicken with a mixture of butter and flour. The following carp chowder recipe requires that the fish be precooked, chilled and then separated from the bones. |