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Carp, Fried

Clean and empty the fish, dry it well with a cloth, split it open and lay it flat, being careful to remove the gall-stone, which will be found in the head, or it may give a bitterness to the dish. Dredge it well with flour, and sprinkle salt and cayenne over it, then fry it in plenty of hot butter or dripping till it is lightly browned. Lay it on some blotting paper to drain off the fat. Garnish with fried sippets, and the roes, also fried. Serve with anchovy sauce. Time, about twenty minutes. Sufficient for two persons.