Boiled Carp

Clean and wash one or two carp, place them in a saucepan, pour over sufficient
rich beef gravy to cover, and add a bunch of sweet herbs, an onion, four cloves, and
salt to the taste. Place the saucepan on a moderate fire and cook gently for an hour
or until the fish is done. Pour into a saucepan a pint of strong beef gravy, with two
wineglassfuls of white wine; allow this to get hot, and add the strained juice of half
a lemon. Place the carp on a dish, pour over the hot lemon-flavored liquor and serve
promptly.