This is one of Germany’s best known dishes and one of the most popular.
Put the carp in a saucepan or earthenware casserole, with a sliced onion, 2 or 3 sliced carrots, 2 bayleaves, the skin of 1 whole lemon, shredded, lemon juice, a little paprika, 1 teaspoon of cinnamon, 1½ ozs. of gingerbread, cut in small cubes, 2 tablespoons of vinegar, 1 of treacle or caramel, 4 ozs. of butter which has been cooked till brown. Cover with beer, bring to the boil and boil for 10 minutes, then cover the saucepan and simmer for 15 minutes. When done, put the fish on a hot dish on a large slice of fried bread, garnish with previously poached roe, cut in neat slices, with pickling onions browned in butter, cooked mushrooms and shelled prawns, and pour the following sauce over it: Melt 3 tablespoons of butter, mix in 2 tablespoons of flour and cook to a golden colour, dilute with a few tablespoons of the fish stock, and a little of the blood from the carp, strain a little over the fish, and serve the rest in a sauceboat.