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Carp, Sauce Genevoise

Scale, trim the fins and neatly wipe a three to three-and-a-half pound carp. Place in a large saucepan one sliced carrot, one sliced onion, one sliced leek, two branches parsley, one bay leaf, one sprig thyme, two cloves, a gill vinegar, one gallon water and a tablespoon salt; boil for fifteen minutes, then add the fish. Cover the pan and let simmer for forty minutes. Lift up the carp with two skewers, place on a large hot dish, drain the water from the dish, and if any of the vegetables, etc., adhere to the fish also remove them. Pour a Genevoise sauce over the fish and serve.