First debone the carp fillets well, remove the scales and rub them vigorously with salt. Bring salted water strongly flavored with vinegar to a boil, pour it over the fish fillets and let them steep (away from the stove) for at least 20 minutes. Meanwhile, boil the coarsely chopped onions, the root vegetables cut into strips and the spices tied in a linen bag or tea bag in salted water for a good half hour. Lift the carp out of the vinegar water and let it steep in the spice broth for about 15 minutes just below boiling point. Lift out, debone again if necessary and remove the skin – or leave it, depending on your preference. Strain broth, set vegetable strips aside, and reduce broth to about 1/2 quart over high heat. Then soak gelatin in cold water, squeeze out, dissolve in the broth and chill. Pour some overcooled broth into a suitable mold or bowl and let it set in a cool place (refrigerator). Once the jelly has set, add the sliced eggs and herb leaves, cover with a little broth and let it set again. Now place the carp pieces and the root strips in the mold, pour the rest of the broth over them and refrigerate overnight or for 12 hours. Before turning out, it is advisable to place the mold briefly in hot water.
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