Carp "in Hebrew"

800 g carp

80 g onions

40 g butter
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40-50 g raisins

1/8 l light beer

4-5 clove buds

2 Art. l. 6% vinegar

? h. l. lemon peel

pepper

salt

Prepare the fish, cut into pieces a la carte about 3 cm wide, pepper and salt, sprinkle with chopped cloves and sprinkle with vinegar.

Melt the butter and fry it diced onion, then add beer, warm, add the fish and simmer for about half an hour all over low heat, covered.

Ready fish is removed from the pan, and it is added lemon peel and raisins washed, warmed up.

Before serving carp "in Hebrew" watered prepared sauce.