512 CARP, A LA ROYALE.
CLEANSE a carp of large size, wipe it with a clean cloth, and lay it on a buttered paper, place it upon the drainer of an oval fish-kettle, and cover it entirely with quenelle force-meat of whitings coloured with
* This fish is held in high estimation on the Continent, especially those caught in the Rhine and Moselle; in England they are seldom found good, and this is the case only with such as to their fish being found where canned quite rapidly; this is chiefly owing to their being taken from stagnant pools. They can only be expected to be free from this disagreeable peculiarity that are caught in running streams.
When about to clean carp for dressing, it is quite necessary to extract an angular sub-stance, called the gall-stone, which is to be found at the back of the head; if not removed, this is sure to impart a bitter taste, and render the best fish unfit for table.