| How To Cook: |
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1. Keep the blood from a freshly caught carp and dilute with 2 tablespoons vinegar.
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2. Clean fish, cut into portions and fry in the butter, then remove the fish and prepare the sauce.
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3. Fry the vegetables in the butter, add the seasonings, etc., grated gingerbread, blood and vinegar, ale and lemon rind and cook all together till the sauce thickens.
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4. Sieve it, stir in the red-currant jelly, sultanas and almonds and add a little sugar, vinegar and salt to taste.
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5. Return the fish to this sweet-sour sauce to heat through.
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