No. 358. _Carp fried._

Open the fish down the back with a sharp knife from the head to the

tail, cutting off half the head, so that the fish is quite flat; break

the backbone in three places, but allow the roe to remain; then dip the

fish in flour, and fry it in hot lard; dress it on a napkin, garnish

with parsley, and serve plain melted butter, well seasoned, in a boat.