1 Green Pepper, chopped
1/4 cup diced Celery
1 Carrot, diced
1 Onion, sliced
2 Tomatoes, chopped
1/2 cup Cooking Oil [this can be reduced to oiling the baking pan]
4 pounds Carp [cleaned and scaled]
Salt and Pepper
Combine vegetables and place in baking dish with oil. Use carp whole or sliced; season with salt and pepper, roll in flour, place on vegetables and sprinkle with paprika. Bake uncovered in a moderately hot oven (375 deg to 400 deg F.) 40 minutes or until browned, basting frequently with liquid in pan.
Serves 6 - 8.
Taken from "250 Fish and Sea Food Recipes." Edited by Ruth Berolzheimer, Direct, Culinary Arts Institute. Published by Consolidated Book Publishers, Inc., Chicago, IL, USA, 1940.
To get your own copy of this wonderful little recipe book, do an online search using the title, author and year of publication. There are lots of copies out there!