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DANUBIAN CARP, Hungarian
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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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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