Hot or jelled. Yield: 4 servings as main course, 6 as appetizer.
- 2 each red onions, minced
- ¼ cup wine vinegar
- ¾ cup water
- 1½ cup vegetable stock
- 2 each ribs celery, minced
- 1 large carrot, peeled, minced
- ½ large lemon, seeded and sliced thin
- 2 tbsp + 2 tsp sugar
- 4 sprigs parsley tied into bundle with white cotton thread.
- 2½ lbs fresh carp, cut into 1 slices
- watercress sprigs
- Put onions, vinegar and ¼ cup water into 3-qt dutch oven.
- Bring to a boil.
- Cook, uncovered, over med.
- Heat until all liquid evaporates, stirring often.
- Add remaining water, stock, celery, carrot, lemon, 2 tbsp sugar, and parsley bundle.
- Bring to boil.
- Reduce heat to slow-boil and cook, uncovered, for 5 minutes add .
- Bring liquid to boil and baste several times.
- Reduce heat to simmering.
- Cover and cook for 30 minutes.
- Uncover, raise heat slightly and slow-boil for 10 minutes longer with slotted spatula, transfer slices to plate.
- Discard skin. Pull out bones, separating large chunks of flesh to make bones visible.
- Spoon with a little of the hot poaching liquid.
- Cover to keep warm.
- Strain contents of pot through a fine sieve.
- Rinse out pot and fill with strained broth.
- Stir in remaining sugar.
- Bring to a boil over high heat; reduce until about ¾ cup remains.
- Pour exuded liquid from into the pot.
- To serve hot, portion individual servings onto warm plates and spoon with some of the poaching liquid.
- To serve jelled, arrange in wide casserole in one layer.
- Pour poaching liquid over it.
- Cover tightly and chill overnight (poaching liquid will jell).
- Cut into serving pieces; garnish with watercress.
- Serve with beet horseradish.