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Boiled Carp


* 1 Carp (4 to 5 lbs) fleeced of scales, gutted, and washed
* 1/2 cup White vinegar
* 1/2 cup Chopped parsley
* 1/2 cup Chopped celery
* 1/2 cup Sliced carrots
* 1/2 cup Sliced onion
* 30 Peppercorns
* 1 Bay leaf
* 1 tsp Chopped fresh thyme
* 3 tbsp Butter melted
* Cheesecloth

For: 1 serving



Wrap the fish in cheesecloth and tie with cotton twine.

Cook remaining ingredients except butter in one gallon of salted water in a long, deep roasting pan, 15 to 20 minutes.

Place the fish in the pan, and, if necessary, add more water to cover the fish. Simmer 30 to 45 minutes.

Remove fish to a heated platter. Serve with melted butter poured over.



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