3    To 4 pound carp
Salt
ct Head
3 c  Water
Pot vegetables
1/4 c  Vinegar
1    Bay leaf
3 tb Dark molasses
6    Lebkuchen or gingersnaps,
-crushed or grated
1/3 c  Almonds, blanched and
-chopped
8    Prunes, soaked, pitted and
-sliced
1/4 c  Walnuts, chopped
1/3 c  Raisins, soaked and drained
Vinegar, if needed

After cleaning thoroughly, cut carp meat in portion size pieces. Salt and
let stand for 30 minutes. Meanwhile, cook carp head in water along with
pot vegetables, vinegar and bay leaf 15 minutes. Strain stock and cool. Pat
salted carp dry and add it to strained stock. Cover pot, bring to a boil,
reduce heat and simmer slowly but steadily until fish is done about 15
minutes. Remove fish to a heated platter. Add molasses, Lebkuchen or
gingersnap crumbs, almonds, prunes, walnuts and raisins to fish stock.
Simmer until hot and thick, stirring frequently. Season to taste, adding
vinegar if needed. Pour over cooked fish. BOHEMIAN CARP