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Carp, Stewed

Cleanse a carp thoroughly, and cut it into slices, then put it into a stewpan, with a quarter of a pound of bacon and a quarter of a pound of veal cut into slices, four small onions stuck with four cloves, two carrots, a sprig of thyme, a bunch of parsley, half a dozen chives, and, if liked, half a clove of garlic. The vegetables must be sliced and the herbs chopped. Pour a glassful of white wine over the carp, and let it simmer for two or three minutes, then add equal parts of white wine and stock, sufficient to cover the fish and vegetables. Let them simmer gently for an hour, thicken the sauce with a little flour and butter, add pepper, salt, and nutmeg, and boil it, stirring continually, until it is a proper consistence. Time to prepare, one hour and a half. Sufficient for one or two persons.