Stewed Carp

Take a large carp, cut out the gills, but do not remove the tongue; then make
as small an opening in the under edge as possible in order to open it, and wash it out
thoroughly. Boil one-half pint of vinegar, and when it is boiling pour it over the fish
that the scales may drop off easily. Wrap the carp in a cloth and stew it in a court
bouillon. When done drain it and serve with capers and anchovy sauce, or without
sauce after soup.