• 1 carp—1 onion—salt
• 10 peppercorns
• Water enough to cover fish
• ¼ cup raisins
• ½ cup vinegar
• ¼ cup chopped almonds
• 1 stalk celery
• ½ cup red wine
• 1 onion
• 1 tablespoon lemon juice
• 2 sprigs parsley

Clean and cut fish into pieces. One hour before cooking, salt fish and alternate fish with slices of onion. Let stand one hour. Make stock of water and bouquet vegetables. Strain. Cook fish in stock until tender. This will take a very short time because carp is a soft fish. Remove fish and strain stock, to which add raisins, almonds, wine and lemon juice. If sauce is not an attractive dark color, add carmelized sugar. Serve fish garnished with roe and lemon slices.