To fry carp, the fish must be scaled and drawn, split down the back, and laid open; a small angular stone which lies deeply set at the base of the skull, and which is called the gall-stone, must bo taken out, for if allowed to remain, it is liable to impart a bitter taste to the fish.
Season the carp with pepper and salt, flour it over, and fry it in hot fat; and when done, dish it up with fried parsley, and serve either Italian, ravigotte, or piquante sauce, in a sauce-boat.
Carp may also be bread-crumbed in the usual way, if preferred.