Put your carp in a small oval fish-kettle, with wine and vegetables as in the last, to which add also a pint of water and a little salt, with a few cloves and peppercorns; put the lid upon the fish-kettle, and stand it over a moderate fire to stew about an hour, according to the size; when done, drain well, dress upon a dish without a napkin, and sauce over with a matelote sauce, made as directed for salmon sauce matelote, or caper sauce, as for skate; small carp are very good-flavored, bread-crumbed and fried.