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. Meanwhile boil in beer 1 parsley root, 1 celery root, 1 leek, 1 carrot, and 1 dried mushroom. Add 2 onions, allspice, black pepper, bay leaves, and
Tench and bream are prepared in the same manner.
*Salt used to be sold from open barrels, and readily absorbed moisture from the atmosphere. In this case,
**See Chapter 28 for marinated cherries.
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