922 Boiled carp with red wine

• a 3–4 lb carp
• 1 parsley root
• 1 ce

Carp may be boiled with its scales or without. Some people find that it is tastier if cooked with its scales, although it is not nearly as attractive. When killing a carp, immediately drain its blood into salted, boiled vinegar. Clean the carp, cut it into pieces, and rub with dry salt.* Do not discard the soft roe or caviar, both of which are very tasty.