1/3 cup Cooking Oil [reduce to a suitable amount for oiling your baking pan]
2 pounds sliced Carp
2 Onions, sliced
2 Carrots, sliced
1-1/2 cups Warm Water
1/2 teaspoon Whole Mixed Spices [use your favourite!]
1/4 teaspoon Salt
Pour half of oil in baking dish, arrange half of fish on top, cover with half of onions and carrots, add remaining fish and vegetables. Soften gingersnaps in water and stir until smooth. Add spices and salt and pour over fish. Add remaining oil and more water, if necessary, to cover fish. Cover dish and bake in slow oven (325 degrees F) about 1 hour.
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!