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MAIN COURSE

DANUBIAN CARP, Hungarian

Ingredients
  • 2 lbs fish
  • Salt
  • ¼ lb bacon
  • 4 potatoes
  • 1 cup sour cream
  • ½ tsp. paprika
  • 1 tsp. flour
Preparation Instructions

Use whole fish, weighing 2 lbs. Have head and tail removed and fish split and cleaned. Sprinkle both sides with salt, then cut little holes with a sharp knife one inch apart and insert small pieces of sliced bacon into them. Wash potatoes, peal and slice thin. Slice onion the same way. Put potatoes and onion in a greased pan and the fish on top of them. Mix 1 cup sour cream, ½ tsp. paprika and 1 tsp. flour, pour over fish and bake.

Contributed by Mrs. Maria Maday, 1950

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