Carp cut into small pieces, place in a bowl rings with lemon and bay leaf, add salt, sprinkle pepper, pour the wine and vinegar and allowed to stand for 4 hours. Make a red roux from the butter and flour, add the chopped onion and diced salo, Fry is, pour the sauce of carp and water and vazvaryava. Vary to get a thick sauce. Add the carp and stew in the oven until soft carp. Serve with boiled potatoes.