CARP IN RED WINE

		      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