Carp in Polish Sauce

Try this delicious cake recipe:

When slaughtering carp, collect the blood, stir on the spot with a little bit of vinegar and cover. Gut the carp, rinse, divide.

Divide the fish into portion pieces, rub with vinegar and salt. Prepare the root and onion, cut them, fry them with light butter. Add red wine or possibly diluted vinegar, water and salt, make 20 to half an hour, adding the grated edible gingerbread, washed raisins, lemon cut into slices and carp blood. Season the sauce with salt and sugar or syrup and thicken it with the flour stirred with cold water. Pour in the split carp head, layer the other pieces on top, let it boil and simmer for half an hour on low heat. Beer can be used instead of red wine.

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