Spiced carp (Polnische karpfen) from European Festival Food (page 32) by Elisabeth Luard
- bay leaves
- carrots
- whole cloves
- leeks
- lemons
- onions
- parsley
- raisins
- celeriac
- blanched almonds
- brown ale
- whole carp
- toasted flaked almonds
- spiced cake
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.