Title: Rascian Carp
Categories: Entree Vegetable Hungarian Carp
Yield: 6 Servings

6	lb	Carp
4	oz	Bacon
2	lb	Potatoes
12	oz	Onions
3	oz	Butter
12	fl	Sour cream
1	tb	Flour
		Salt
		Paprika
		Tomatoes
6		Green paprikas

Scale and wash a large carp. Split in two, cut into half- pound pieces and score them. Sprinkle with salt and paprika and put thin slices of bacon into the incisions. Butter a fireproof dish, cover the bottom of it with slices of parboiled potatoes and put the dish into it. Cover the fish with sliced onions, green paprikas and tomatoes. Baste with melted butter and put into the oven. When half-baked, pour some thick sour cream in which a little flour has been mixed over it, and bake till the potatoes are quite ready.

Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges' Home BBS 2:323/4.4

previous

next