These may be stewed whole or cut in pieces; the preparation is the same as for stewed eels or lampreys, No. 265.
Large-sized carp should be stuffed either with veal stuffing, or with forcemeat of any kind of fish; and stewed in a little stock with a small quantity of carrot, onion, &c, and a glass of red wine; and when done, dish up the carp; strain the liquor into a stewpan, to be boiled down and incorporated with either matelotte sauce, No. 86 or No. 20; garnish with crayfish and quenelles, and serve.