1. Clean the carp and soak it in a mixture of vinegar and cold water for 1 hour

2. Put the chopped vegetables, bay leaf, clove, salt and pepper in a pan large enough to hold the carp

3. Add a pint of water to the pan and cover it with a lid

4. Let this stock simmer for about an hour

5. Break the gingerbread into cubes and soak it in 1/2 pint brown ale

6. Put the carp into the stock

7. Add the lemon juice and the remaining ale in the stock

8. Cook over low heat for 20minutes or until the carp is tender

9. Lift out the fish and keep it warm

10. Strain the liquid

11. Add the gingerbread and boil this mixture rapidly until it has reduced by half

12. Strain the sauce over the carp and garnish with the lemon rind

List of ingredients required:

3 tablespoons white wine vinegar
2 chopped carrots
1 carp (3 to 4 lb)
1 chopped onion
1 bay leaf
1 chopped leak
1 clove
Salt and black pepper
6 oz ginger bread
Juice and rind of a lemon
1 and 1/2 pints brown ale