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6 lb Carp
4 oz Bacon
2 lb Potatoes
12 oz Onions
3 oz Butter
12 fl Sour cream
1 tb Flour
6 Green paprikas
Scale and wash a large carp. Split in two, cut into half- pound
pieces and score them. Sprinkle with salt and paprika and put thin
slices of bacon into the incisions. Butter a fireproof dish, cover
the bottom of it with slices of parboiled potatoes and put the dish
into it. Cover the fish with sliced onions, green paprikas and
tomatoes. Baste with melted butter and put into the oven. When
half-baked, pour some thick sour cream in which a little flour has
been mixed over it, and bake till the potatoes are quite ready.
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