Sliced carp
3 qts. water
Vinegar until it tastes sour
1 sliced lemon
2 tsp. salt
1/2 tsp. black pepper
4 bay leaves
20 whole cloves
1 lg. sliced onion
2 lg. sliced carrots
4 tbsp. dark brown sugar
1/2 c. raisins
4 slices of soft pumpernickel bread
6 slices honey cake

Let carp stand slightly salted 1/2 hour. Use liquid. Boil together carp, water, vinegar, lemon, salt, pepper, bay leaves, cloves, onion, and brown sugar for 10 minutes, then simmer slowly 10 more minutes. Turn heat off, cover pot and let stand 10 more minutes. Remove carp to platter, boil liquid down to about 1 quart and add bread and honey cake. Cook until soft enough to put through a sieve. Pour over carp and garnish with raisins and carrots slices.