No. 355 Carp à la Genoise.
Prepare your fish as above, and lay it in your fish-kettle, with two ounces of salt, half a bottle of port wine, two onions, two turnips, one leek, one carrot (cut in slices), three bay-leaves, six cloves, two blades of mace, and a sprig of parsley, cover the fish with white broth; stew it as before, dress it without a napkin, prepare a sauce Genoise (No. 63), and pour over it.