Title: Carp in red wine
 Categories: Fish, Germany, German
      Yield: 1 Servings
 
      3 ea To 4 pound, live if possible
        ct Blood, optional
           Wine vinegar
           Salt
    1/2 c  Butter
      2 ea Rye bread heels, or
           -equivalent crusts
      2 ea Onons, sliced
      2 tb Minced parsley
      1 ea Clove garlic, crushed
      6 ea To 8 peppercorns
        pn Of powdered allspice
        pn Of powdered cloves
        pn Of thyme
      1 ea Bay leaf
      3 sl Lemon
      1 ea To 2 cups dry red wine, as
           -needed
 
  Prepare fish as described above.  Cut cleaned carp in portion size
  pieces. Salt and let stand 30 minutes. Pat dry. Heat butter in a
  skillet and when hot and bubbling, add fish and brown over moderate
  heat, turning once or twice. Using a heavy, shallow casserole, add
  cut up bread crusts, onion, parsley, garlic, herbs and lemon slices.
  Place fish on top of vegetables. Add buttter in which fish was
  browned, pouring it over fish. Add red wine. Cover pot, bring to a
  boil, reduce heat and simmer slowly but steadily until fish is donw,
  about 15 minutes. Baste fish several times as it cooks and add more
  wine to pan if necessary. Remove cooked fish to a heated platter. Add
  blood and vinegar to sauce if you are using it, or flavor with a dash
  of wine vinegar or red wine. Strain sauce and heat but do not boil if
  blood has been added. Pour over fish and serve. CARP IN RED WINE