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CARP (en Matelote)

Wash and prepare a carp, and, if obtainable, an eel, and cut them into pieces about an inch and a half long. Put three ounces of butter into a saucepan, let it melt, then fry in it one dozen small onions. Dredge in a table-spoonful of flour, and stir in smoothly and very gradually a cupful of red wine and the same of broth. Add salt and cayenne, two bay-leaves, a bunch of savoury herbs, and a clove of garlic. Let all simmer gently for a few minutes, then put in the pieces of eel, and, ten minutes afterwards, the carp, with the roe. Simmer for a quarter of an hour more. Remove the herbs and the garlic, and pour the sauce hot over the fish. Time, three-quarters of an hour. Probable cost of the eel, 6d. per pound. Sufficient for four or five persons.