Carp clean (belly cut),

Detachable head and through the hole in the slice gently pull out the insides... very carefully so as not to crush the gall bag, otherwise the carp will have to throw away the bitterness spilled bile will not interrupt anything. From the heads remove the gills and eyes. Some carp are inside fat – it is also stored.

Carcass cut carp into pieces approximately 4-5 cm.

Now – the most dreary. Take one piece of carp and sharp, thin knife cut the meat from the backbone and ribs.

Very carefully without cutting the bottom skin... cut away the meat until the end of the ribs... as a result, the top skin will stick on the ridge, and down into the abdomen...

With a tail part (the part from ... uh... hmmm... well, from the outlet hole to the end of the carcass) it is possible not to stand on ceremony: cut meat, how to get, the skin can be cut... so the resulting pieces of meat, and the existing visceral fat scrollable grinder, there also send the onion and soaked in milk loaf. The resulting minced salt and pepper to taste, add the whipped egg and sugar... stir.

Carrots and beets peel and cut into rings. Beets – rings 1-1. 5 cm Take the pot with a wide bottom and spread on the bottom ring of the beets, covering the bottom.

Spread on the beet heads and misunderstanding that is left of the tail – spine with skin and tail... these parts are cooked longer and give the highest amount of gelatin. Head we then eaten, but the tail – discard. Now fill the stuffing cavity pieces of a carp, turning the piece into a kind of chicken... put in the pot...

On each piece carp put a piece of carrot and beet...

So fill the pot, fill with water to cover the fish... in theory (because the fish is usually trying to float))) and put on the fire. When the boil – reduce the heat to the lowest setting... with the lid not closing.

Boil for an hour, periodically removing the foam. After an hour throw the Bay leaf and peppercorns. Taste for salt... cook for another hour (i.e. a total of 2 hours cook). Try "the lip" - type in a spoonful of the broth, cooled it, wetted his upper lip... if the bottom is slightly "sticks" to the top (soaked) - means that the dish is cooked After turned off the fire, allow 15 minutes to cool and with a slotted spoon put the pieces of the stuffed carp in a deep wide dish. Spread carefully so pieces do not fall apart. Decorate with slices of boiled carrots. The broth is passed through a fine sieve (or cheesecloth) and pour the carp to about half. Let cool at room temperature then put in refrigerator until fully cured jelly. The photo – ready-to-eat dish (didn't work - the camera caught the combine)... well, there's one head in the process of uploading gone (picking a toothpick in his mouth) but this is the cost of production)))