Pickled Carp. — Clean a Carp, making as small an opening as
possible, tie up the head, put the fish in a fish-kettle, pour
over boiling vinegar, and after a few minutes add 1 tumblerful
of red wine and a seasoning of two carrots and three onions
cut into slices, and a small quantity each of thyme, sage,
parsley, laurel-leaves, cloves, and garlic✪ Pickled Carp. Set the kettle on the
fire, and simmer gently for about an hour. Let the fish remain
in this until it is quite cold, when it will be ready to be served.
Boasted Carp. — Take a Carp, draw it, remove the gills and roe,
but not the scales, and wash it thoroughly. Then prepare a
stuffing of 2 breakfast-cupfuls of breadcrumbs, 1 teacupful
of ground almonds, 1 teacupful of currants, 1 teacupful of
cream, grated nutmeg, yolks of two new laid eggs, mixed
candied peel, a little lemon, and salt to taste✪ Boasted Carp ; put this in the
fish, but not to fill it too full, neither should the stuffing be too
stiff. Place the fish on a grating over a baking-tin, put it in
the oven, and roast. Turn the tin over. Let the gravy drop
into the tin, but do not baste. When the fish is done, put
grating and all on a dish, and garnish with slices of lemon,
potatoes, and mushrooms. Add some lemon- or orange-juice to
Carp— continued.
the gravy, mix in a little butter, and a dust of cinnamon.
Strain, and serve over the fish.
Scalloped Carp. — Prepare a quenelle mixture of cold Carp
and eel-flesh cut up into pieces and warmed up in a white
thickening ; turn the mixture into shells, sprinkle over
breadcrumbs, brown them in the oven or with a salamander,
and serve on a napkin.
Stewed Carp. — (1) Take a large Carp, cut out the gills, but do
not remove the tongue ; then make as small an opening as
possible in the under-edge to empty it, and wash it out
thoroughly. Boil £ pint of vinegar, and when boiling pour it
over the fish that the scales may come off easily. Wrap the
Carp in a cloth, and stew it in a court-bouillon. When done,
drain it, and serve with anchovy sauce and capers, or without
sauce after soup.
(2) Scale and clean a Carp and cut it into steaks. Make a
brown roux with butter and flour, and put a few small onions in
it to brown ; then add a clove of garlic, a bay-leaf, a little
grated nutmeg, a few sprigs of parsley and thyme, and a few
button-mushrooms, adding sufficient good broth and white wine
to moisten it. Put the pieces of Carp in this, place the pan on
the fire, and boil briskly. Then lay some pieces of toasted or
fried bread on a dish, put the pieces of Carp on them, and pour
over the sauce.
(3) Scale and clean a Carp, dust it over with flour, and
brown it in a frying-pan with beef-dripping or suet. Take
it out, drain off all the fat, put it into a saucepan, and add
1 or 2 table-spoonfuls each of lemon pickle, walnut ketchup,
and browning, a small quantity of mushroom powder, an onion
stuck with cloves, a little horseradish, and pour over 2
breakfast- cupfuls each of water and port wine. Cover over the
saucepan, place it on the fire, and cook gently until the fish is
done and the liquor reduced to about one-half its original
quantity. Take out the Carp, put it carefully on a dish, add a
little butter✪ Stewed Carp rolled in flour to thicken the liquor, boil it for a
few minutes, pour it through a strainer over the fish, and serve
very hot.
Page 156 · 3 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
Pickled Carp. — Clean a Carp, making as small an opening as possible, tie up the head, put the fish in a fish-kettle, pour over boiling vinegar, and after a few minutes add 1 tumblerful of red wine and a seasoning of two carrots and three onions cut into slices, and a small quantity each of thyme, sage, parsley, laurel-leaves, cloves, and garlic. Set the kettle on the fire, and simmer gently for about an hour. Let the fish remain in this until it is quite cold, when it will be ready to be served.
Roasted Carp. — Take a Carp, draw it, remove the gills and roe, but not the scales, and wash it thoroughly. Then prepare a stuffing of 2 breakfast-cupfuls of breadcrumbs, 1 teacupful of ground almonds, 1 teacupful of currants, 1 teacupful of cream, grated nutmeg, yolks of two new laid eggs, mixed candied peel, a little lemon, and salt to taste ; put this in the fish, but not to fill it too full, neither should the stuffing be too stiff. Place the fish on a grating over a baking-tin, put it in the oven, and roast. Turn the tin over. Let the gravy drop into the tin, but do not baste. When the fish is done, put grating and all on a dish, and garnish with slices of lemon, potatoes, and mushrooms. Add some lemon- or orange-juice to
Carp— continued.
the gravy, mix in a little butter, and a dust of cinnamon. Strain, and serve over the fish.
Scalloped Carp. — Prepare a quenelle mixture of cold Carp and eel-flesh cut up into pieces and warmed up in a white thickening ; turn the mixture into shells, sprinkle over breadcrumbs, brown them in the oven or with a salamander, and serve on a napkin.
Stewed Carp. — (1) Take a large Carp, cut out the gills, but do not remove the tongue ; then make as small an opening as possible in the under-edge to empty it, and wash it out thoroughly. Boil £ pint of vinegar, and when boiling pour it over the fish that the scales may come off easily. Wrap the Carp in a cloth, and stew it in a court-bouillon. When done, drain it, and serve with anchovy sauce and capers, or without sauce after soup.
(2) Scale and clean a Carp and cut it into steaks. Make a brown roux with butter and flour, and put a few small onions in it to brown ; then add a clove of garlic, a bay-leaf, a little grated nutmeg, a few sprigs of parsley and thyme, and a few button-mushrooms, adding sufficient good broth and white wine to moisten it. Put the pieces of Carp in this, place the pan on the fire, and boil briskly. Then lay some pieces of toasted or fried bread on a dish, put the pieces of Carp on them, and pour over the sauce.
(3) Scale and clean a Carp, dust it over with flour, and brown it in a frying-pan with beef-dripping or suet. Take it out, drain off all the fat, put it into a saucepan, and add 1 or 2 table-spoonfuls each of lemon pickle, walnut ketchup, and browning, a small quantity of mushroom powder, an onion stuck with cloves, a little horseradish, and pour over 2 breakfast- cupfuls each of water and port wine. Cover over the saucepan, place it on the fire, and cook gently until the fish is done and the liquor reduced to about one-half its original quantity. Take out the Carp, put it carefully on a dish, add a little butter rolled in flour to thicken the liquor, boil it for a few minutes, pour it through a strainer over the fish, and serve very hot.
Records on this page
Pickled CarpBoasted CarpStewed Carp