Pickled Carp

After cleaning a carp make as small an opening as possible, tie up the head, put
the fish in a fish kettle, pour over boiling vinegar, and after a few minutes add a tumblerful
of red wine, and a seasoning of two carrots and three onions cut into slices,
and a small quantity each of sage, thyme, laurel leaves, parsley, cloves and garlic, and
then set the kettle on the fire and allow it to simmer gently for an hour. Let the fish
remain in this until it is quite cold, when it will be ready to serve.