German Carp with Sauerkraut

Select a German carp of medium size, cleanse it well, wipe dry, tie down the head and lay the fish in a deep and narrow baking pan covered with fragments of fat pork, roots and sliced onions bay leaf, branches of parsley and basil. Moisten with half broth (No. 194a) and half white wine, seasoning with salt, cloves and whole peppers; cover over with a heavy sheet of buttered paper, then let it boil and finish cooking it in a moderate oven, basting frequently. When done, dress the fish on a thick layer of cooked sauerkraut (No. 2819), and surround with small, round, one inch in diameter lobster croquettes breaded and fried (No. 880). Strain and skim the fat from the gravy, thicken it with a few pieces of kneaded butter (No. 579), pass it again through a tammy and serve it in a separate sauce-boat.