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Carp in Red Wine

4 servings

Ingredients

• Carp (as needed)
• 2 pieces Onions, sliced
• 1.5 tbsp Salt
• 4 pieces Peppercorns
• 4 pieces Allspice
• Lemon slices (a little)
• 2 pieces Bay leaves
• 1 small bottle Wheat beer
• 1 small bottle Red wine
• Butter (large piece)
• Flour, browned (a little)
• Carp blood (a little)
• Sugar (to taste)

Instructions

1. Scale the carp and collect the blood during slaughter.
2. Gut, wash, and cut into serving pieces, placing them in a pot.
3. Add the sliced onions, salt, peppercorns, allspice, lemon slices, and bay leaves.
4. Pour in wheat beer and red wine until the fish is just covered.
5. Skim off any rising foam and add a large piece of butter.
6. Cook gently until the fish is done.
7. Remove the fish and arrange on a flat platter.
8. For the sauce, add flour browned in butter and simmer until thickened.
9. Stir in the blood and sugar to taste, then strain the sauce through a sieve.
10. Pour some hot sauce over the fish; serve the rest in a sauceboat.

Modernized from a treasured 19th-century German cookbook.