Braised Carp a la Chef de Cuisine. — Cut into 2in. pieces
a well-cleaned Carp✪ Baked Carp, remove the bone that is between the head
and the backbone (as this is thought to give a bitter flavour),
then cut the head into halves, and remove the bones from
that. Put the whole into a bowl, sprinkle with salt, toss
it about frequently, and let it remain for an hour ; then wash
it well, and drain. Put the pieces skin side downwards on
a well-buttered drainer in a fish-kettle, sprinkle over grated
nutmeg and pepper, put some slices of lemon freed of pips
on the top, as well as two shallots cut into slices, and over
these sprinkle pieces of parsley-roots and a few whole white
peppers ; place the kettle on a slow fire with hot ashes on
the lid, and cook for half-an-hour, by which time the fish
should be done, and firm. Put it on a dish, remove from
the kettle all the shallots and a portion of the parsley-roots,
and spread the remainder over the fish. Pour 2 or 3
table-spoonfuls of stock over the drainer — to remove the
fish essence — into a saucepan with the shallots and parsley-
roots, boil up once, strain it into a sauceboat, and serve
with the fish.
Broiled Carp. — (1) Scale and clean a Carp, and with a knife
score across the sides, keeping the cuts quite |in. from each
other; sprinkle the fish with salt and pepper, put it into a
flat dish, with an onion cut into slices and a few sprigs of
parsley, pour over a breakfast-cupful of sweet oil, and let
it remain for an hour, rubbing it frequently with the marinade.
Take it out, put it on a gridiron over a clear fire, and broil
it. When done, put it on a dish, pour over any fish-flavoured
butter sauce, and serve.
(2) Empty the fish, scale it, and wash it well, drying it
on a cloth. Rub the Carp over with olive oil, season it with
salt and pepper, put it on a gridiron, and broil it over a
clear fire, turning to cook both sides equally. Boil some
well-washed sorrel, and when tender, drain, and mash it
with a small quantity of pepper, salt, and butter. Put the
puree of sorrel on a hot dish, lay the Carp on it, cover it
with white caper sauce✪ Broiled Carp, and serve. If preferred, maitre-
d'hotel sauce or plain oil and vinegar can be poured over
the fish in place of the white caper sauce.
Carp — continued.
(3) Scale and clean a Carp, wash it well in salted water
and vinegar, drain and dry it, and rub it well with oil. Put it
on a hot gridiron over a clear fire, and cook it until done,
which will take from twelve to fifteen minutes, according to
the size of the fish. When done, put it on a dish, and serve
with caper sauce poured round it, or with oil and vinegar
served separately.
(4) Scale and clean a Carp, cutting off the fins and tip of
the tail, remove the ears, and open the belly slightly to take
out the entrails, taking care that the gall is not broken. Wash
the roe, blend it with a few fine herbs mixed with butter and
well seasoned with salt and pepper, stuff it into the belly of
the fish, and sew it up. Put it in a dish or pan, pour over a
little olive oil, sprinkle over finely-minced sweet herbs and salt,
place the dish in front of a clear fire, and cook until the fish is
done. Put it carefully on another dish, remove the thread,
pour over a white caper sauce, and serve.
Page 150 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Braised Carp a la Chef de Cuisine. — Cut into 2in. pieces a well-cleaned Carp, remove the bone that is between the head and the backbone (as this is thought to give a bitter flavour), then cut the head into halves, and remove the bones from that. Put the whole into a bowl, sprinkle with salt, toss it about frequently, and let it remain for an hour ; then wash it well, and drain. Put the pieces skin side downwards on a well-buttered drainer in a fish-kettle, sprinkle over grated nutmeg and pepper, put some slices of lemon freed of pips on the top, as well as two shallots cut into slices, and over these sprinkle pieces of parsley-roots and a few whole white peppers ; place the kettle on a slow fire with hot ashes on the lid, and cook for half-an-hour, by which time the fish should be done, and firm. Put it on a dish, remove from the kettle all the shallots and a portion of the parsley-roots, and spread the remainder over the fish. Pour 2 or 3 table-spoonfuls of stock over the drainer — to remove the fish essence — into a saucepan with the shallots and parsleyroots, boil up once, strain it into a sauceboat, and serve with the fish.
Broiled Carp. — (1) Scale and clean a Carp, and with a knife score across the sides, keeping the cuts quite |in. from each other; sprinkle the fish with salt and pepper, put it into a flat dish, with an onion cut into slices and a few sprigs of parsley, pour over a breakfast-cupful of sweet oil, and let it remain for an hour, rubbing it frequently with the marinade. Take it out, put it on a gridiron over a clear fire, and broil it. When done, put it on a dish, pour over any fish-flavoured butter sauce, and serve.
(2) Empty the fish, scale it, and wash it well, drying it on a cloth. Rub the Carp over with olive oil, season it with salt and pepper, put it on a gridiron, and broil it over a clear fire, turning to cook both sides equally. Boil some well-washed sorrel, and when tender, drain, and mash it with a small quantity of pepper, salt, and butter. Put the puree of sorrel on a hot dish, lay the Carp on it, cover it with white caper sauce, and serve. If preferred, maitred'hotel sauce or plain oil and vinegar can be poured over the fish in place of the white caper sauce.
Carp — continued.
(3) Scale and clean a Carp, wash it well in salted water and vinegar, drain and dry it, and rub it well with oil. Put it on a hot gridiron over a clear fire, and cook it until done, which will take from twelve to fifteen minutes, according to the size of the fish. When done, put it on a dish, and serve with caper sauce poured round it, or with oil and vinegar served separately.
(4) Scale and clean a Carp, cutting off the fins and tip of the tail, remove the ears, and open the belly slightly to take out the entrails, taking care that the gall is not broken. Wash the roe, blend it with a few fine herbs mixed with butter and well seasoned with salt and pepper, stuff it into the belly of the fish, and sew it up. Put it in a dish or pan, pour over a little olive oil, sprinkle over finely-minced sweet herbs and salt, place the dish in front of a clear fire, and cook until the fish is done. Put it carefully on another dish, remove the thread, pour over a white caper sauce, and serve.
Records on this page
Baked CarpBroiled Carp