Make white sauce by melting 1 inch square of butter in skillet, add 2 tablespoon flour and 2/3 cup of milk. Heat and stir until thick. Remove from heat. Pour one pint of carp (juice included) into mixing bowl. Add 1 teaspoon lemon juice, 1/2 chopped onion, 2 or 3 eggs, then mix white sauce with this. Add 1/4 lb. crushed crackers. Fry croquettes in fairly deep fat until real brown. Don't over eat!

Cut up carp fish into small pieces. Pack in sterile jars, add 1 teaspoon salt. Seal and pressure for 90 minutes at 15 lbs. of pressure. When cool remove from cooker. This tastes like salmon.