Carp in Beer

1carp about 1.4-1.8 kg
3 tablespoons white wine vinegar
2 chopped carrots
1 chopped leek
1 chopped onion
1 bay leaf
1 clove
salt and pepper
175g gingerbread
850 ml brown ale
juice and rind of a lemon

Clean the carp and leave it to soak for 1 hour in cold water and the vinegar.
Put the chopped vegetables, bay leaf, clove, salt and pepper into a pan large enough to hold the carp.
Add 1 pint of water.
Simmer this stock, under the lid, for 1 hour.
Break the gingerbread into cubes and soak in 285ml of brown ale.
Put the carp into the stock, with the lemon juice and remaining ale.
Cook over low heat for 20 minutes or until carp is tender.
Lift out the fish and keep it warm.
Strain the liquid, add the gingerbread and boil this mixture rapidly until it has reduced by half.
Strain the sauce over the carp and garnish with lemon rind.