CARP IN BEER

2 pounds carp
2 12-ounce cans dark beer
1 medium onion
1 stalk celery, chopped
1 bay leaf
½ teaspoon thyme
1 teaspoon salt
1 sprig parsley
¼ pound butter
½ cup gingerbread crumbs

Mince onion, add celery, bay leaf . thyme, parsley, beer and salt. Bring to a boil . Cut carp into pieces and place in the sauce. Cook for 10 to 15 minutes on low f ire. Remove carp from sauce and thicken sauce with gingerbread crumbs. Strain sauce and stir in butter. The sauce must be creamy and hot; pour it over the carp.