CARP (BROILED). — Remove the scales, and take away the gills,
without damaging the tongue, which is considered one of the most delicate
parts of the fish then make a small incision in the neck and another in
the belly, and draw out the roe, guts, and intestines ; wash away all the
blood, and dry well. Split both sides of the back, and lay the fish in
vinegar and water, or in oil, with pepper and salt, for an hour and a half ;
then place it on a gridiron over a slow fire, and when done thoroughly on
both sides, serve with caper sauce into which has been poured a spoonful
of essence of anchovies.
CARP (FRIED). — Scale and cleanse the fish, wipe it dry, remove
the back-bone, and lay it for a couple of hours in vinegar and water with a
little shalot, garlic, allspice, whole pepper, salt, and a bay leaf ; then drain,
dredge it with flour, and fry quickly. Serve with fried parsley.
CARP (STEWED). — Partly fry the fish, then put it into a stew-
pan with a couple of glasses of port wine, half a pint of water, a little
lemon juice and ketchup, an onion, two or three cloves, and some cayenne
pepper. Stew till the gravy is thick, then remove the fish, strain the gravy,
thicken it with flour, and pour it over the fish.
CARPETS, To Clean. — To a pailful of cold water add three gills
of ox-gall. Rub it into the carp✪ Carp (Broiled)et with a soft brush ; wash the lather off
with cold water, and dry with a clean cloth. Fullers' earth is also often
used to clease them from dirt, the colours being afterward revived by a
weak solution of alum or soda.
CARPETS, To Remove Grease from. — Dissolve a little soap in
warm water and add half an ounce of borax to each gallon of water used.
Wash the stained part thoroughly with a clean cloth and the grease will
soon disappear.
Another method : Boil together equal parts of fullers’ earth and ox-gall,
lay the mixture while hot upon the damaged portion, and let it remain on
for eight or ten hours.
CARRACK. — See Sauce (Indian),
CARROTS (BOILED). — Wash and scrape off the outside ; if
large cut them down the centre ; put them into boiling water with a little
salt, and let them boil till tender. If very young, one hour will suffice, bu>
if full grown they require to boil for two or three hours.
CARROT PUDDING. — Scrape a large carrot, boil it soft, rub it
through a sieve, and mix it with a spoonful of biscuit powder, two eggs,
a pint of cream, a little mixed spice, and two ounces of sugar ; flavour with
ratafia and orange-flower water✪ Carrot Pudding, and bake in a shallow dish. Dust it over
with sugar before it is served.
CARROT SOUP. — Scrape half a dozen large, rich-coloured
carrots, cut them into thin slices, and stew them in two quarts of rich
stock ; when quite tender force them through a sieve with a wooden spoon ;
re-boil the red pulp with the stock until it is thick, add a little powdered
white sugar, and season with salt and cayenne pepper✪ Carrot Soup.
CARROTS, To Grow. — These roots require a light, sandy, well-
manured, and deeply-dug soil to grow them to perfection. Seed may be
sown, on a slight hot-bed, of a few of the early French and scarlet norn
varieties during January and February, but for a general crop the middle
of April is the best time to put in the seed.
Page 33 · 5 recipe records on this page
Presented as published in 1891. 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
CARP (BROILED). — Remove the scales, and take away the gills, without damaging the tongue, which is considered one of the most delicate parts of the fish; then make a small incision in the neck and another in the belly, and draw out the roe, guts, and intestines ; wash away all the blood, and dry well. Split both sides of the back, and lay the fish in vinegar and water, or in oil, with pepper and salt, for an hour and a half ; then place it on a gridiron over a slow fire, and when done thoroughly on both sides, serve with caper sauce into which has been poured a spoonful of essence of anchovies.
CARP (FRIED). — Scale and cleanse the fish, wipe it dry, remove the back-bone, and lay it for a couple of hours in vinegar and water with a little shalot, garlic, allspice, whole pepper, salt, and a bay leaf ; then drain, dredge it with flour, and fry quickly. Serve with fried parsley.
CARP (STEWED). — Partly fry the fish, then put it into a stewpan with a couple of glasses of port wine, half a pint of water, a little lemon juice and ketchup, an onion, two or three cloves, and some cayenne pepper. Stew till the gravy is thick, then remove the fish, strain the gravy, thicken it with flour, and pour it over the fish.
CARPETS, To Clean. — To a pailful of cold water add three gills of ox-gall. Rub it into the carpet with a soft brush ; wash the lather off with cold water, and dry with a clean cloth. Fullers' earth is also often used to clease them from dirt, the colours being afterward revived by a weak solution of alum or soda.
CARPETS, To Remove Grease from. — Dissolve a little soap in warm water and add half an ounce of borax to each gallon of water used. Wash the stained part thoroughly with a clean cloth and the grease will
soon disappear.
Another method : Boil together equal parts of fullers’ earth and ox-gall, lay the mixture while hot upon the damaged portion, and let it remain on for eight or ten hours.
CARRACK. — See Sauce (Indian),
CARROTS (BOILED). — Wash and scrape off the outside ; if large cut them down the centre ; put them into boiling water with a little salt, and let them boil till tender. If very young, one hour will suffice, but if full grown they require to boil for two or three hours.
CARROT PUDDING. — Scrape a large carrot, boil it soft, rub it through a sieve, and mix it with a spoonful of biscuit powder, two eggs, a pint of cream, a little mixed spice, and two ounces of sugar ; flavour with ratafia and orange-flower water, and bake in a shallow dish. Dust it over with sugar before it is served.
CARROT SOUP. — Scrape half a dozen large, rich-coloured carrots, cut them into thin slices, and stew them in two quarts of rich stock ; when quite tender force them through a sieve with a wooden spoon ; re-boil the red pulp with the stock until it is thick, add a little powdered white sugar, and season with salt and cayenne pepper.
CARROTS, To Grow. — These roots require a light, sandy, wellmanured, and deeply-dug soil to grow them to perfection. Seed may be sown, on a slight hot-bed, of a few of the early French and scarlet norn varieties during January and February, but for a general crop the middle of April is the best time to put in the seed.
Records on this page
Carp (Broiled)Carp (Fried)Carp (Stewed)Carrot PuddingCarrot Soup