Carp, Baked.— Clean and scale a carp.
Make a forcemeat with eight ovsters, bearded
CAR
( 107 )
CAR
and chopped, three boned anchovies, a tea-
spoonful of fine! J' - chopped j^^rsloy, half a
shallot chopped small, a pinch of salt, a quarter
of a salt-s^Doonful of cayenne, a jjinch of
powdered allspice, and two table - spoonfuls
of finely-grated bread-crumbs. Put these in
a saucepan with a piece of butter the size of
an egg, stir all well together with the yolk of
an egg tiU it is stiff and smooth, then fill the
fish, sew it up to prevent the forcemeat escaping,
brush it over -ndth beaten egg, and strew bread-
crumbs upon it. Pour oiled butter over it,
cover it with stock✪ Carp, Baked, and bake for one hour.
Place the carp on a hot dish, and thicken
the gravy in which it was baked with a little
floui- and butter, season it with cayenne, a tea-
spoonful of mustard, and a table-spoonful of
Worcester sauce, and the last thing, squeeze in
the juice of a lemon. Garnish with lemon and
parsley, and serve the sauce in a tui'cen. Suflfi-
cient for two j^ersons.
Carp, Baked (anothorway).— Wash, scale,
and draw the fish. Squeeze over it the juice of
two lemons, and let it remain in this for an hour,
turning it at the end of half an hour. Put it
into a dish, pour uj^on it three ounces of oiled
butter, and strew over it two minced shallots.
Cover it mth oiled MTiting-paper, and bake it
gentlj', basting it frequently. ^Vhen it is
nearly baked, melt three ounces of butter in a
stewpan, and stir smoothly into it a table-
spoonful of flour and a cu^rf ul of boiling water, a
small salt-spoonful of salt, and a little cayenne.
Let the sauce boil ; then add to it gradually half
a pint of new milk or cream, and, at the last
moment, draw it from the fire and add the juice
of a lemon. Mince finely four large gherkins,
stir them into the sauce, and pour it over the
fish. Time to bake, one hour. Sufficient for
tw^o persons.
Carp, Boiled.— Wash, scale, and draw a
carp, preserving the liver and roe. Put it into
boiling salt and water, allowing a table-spoon-
ful of salt to two quarts of water, and let it
boil gently, till it is ready. Make a sauce with
half a pint of the liquor in which the fish was
boiled, a cupful of port, two shallots finely
minced, two boned anchovies, a table-spoonful
of soy, salt and cayenne. Let these boil gently
till the anchovies are dissolved, then thicken
the sauce with fiour and butter, and add the
liver finely minced. Garnish with the roe fried,
and slices of lemon. Time to boil, from twenty
to thirty minutes. Sufficient for two persons.
Carp, Boiled (au bleu). — Clean and
draw tlio carp. Cut it into convenient-sized
pieces, put it in the fish-kettle with a large
onion stuck with four cloves, some salt, pejDper,
and scraped horse-radish, and two bay -leaves.
Pour over it equal quantities of boiling vinegar,
port, and water, allowing sufficient liquid
only to cover the fish. Let it boil gently until
sufficiently cooked, skim it well, let it get cold
in the liquor, and serve on a napkin. Time to
boil, from twenty to thirty minutes. Sufficient
for two persons.
Carp (en Matelote). — Wash and prepare
a carp, and if obtainable, an eel, and cut them
into pieces about an inch and a half long. Put
✪ Carp, Baked (another way)
Page 315 · 5 recipe records on this page
Presented as published in 1892. 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, Baked.— Clean and scale a carp. Make a forcemeat with eight ovsters, bearded,
CAR
( 107 )
CAR
and chopped, three boned anchovies, a teaspoonful of fine chopped parsley, half a shallot chopped small, a pinch of salt, a quarter of a salt-spoonful of cayenne, a pinch of powdered allspice, and two table - spoonfuls of finely-grated bread-crumbs. Put these in a saucepan with a piece of butter the size of an egg, stir all well together with the yolk of an egg till it is stiff and smooth, then fill the fish, sew it up to prevent the forcemeat escaping, brush it over with beaten egg, and strew breadcrumbs upon it. Pour oiled butter over it, cover it with stock, and bake for one hour. Place the carp on a hot dish, and thicken the gravy in which it was baked with a little floui- and butter, season it with cayenne, a teaspoonful of mustard, and a table-spoonful of Worcester sauce, and the last thing, squeeze in the juice of a lemon. Garnish with lemon and parsley, and serve the sauce in a tureen. Suflficient for two persons.
Carp, Baked (another way).— Wash, scale, and draw the fish. Squeeze over it the juice of two lemons, and let it remain in this for an hour, turning it at the end of half an hour. Put it into a dish, pour upon it three ounces of oiled butter, and strew over it two minced shallots. Cover it with oiled writing-paper, and bake it gently, basting it frequently. When it is nearly baked, melt three ounces of butter in a stewpan, and stir smoothly into it a tablespoonful of flour and a cupful of boiling water, a small salt-spoonful of salt, and a little cayenne. Let the sauce boil ; then add to it gradually half a pint of new milk or cream, and, at the last moment, draw it from the fire and add the juice of a lemon. Mince finely four large gherkins, stir them into the sauce, and pour it over the fish. Time to bake, one hour. Sufficient for two persons.
Carp, Boiled.— Wash, scale, and draw a carp, preserving the liver and roe. Put it into boiling salt and water, allowing a table-spoonful of salt to two quarts of water, and let it boil gently, till it is ready. Make a sauce with half a pint of the liquor in which the fish was boiled, a cupful of port, two shallots finely minced, two boned anchovies, a table-spoonful of soy, salt and cayenne. Let these boil gently till the anchovies are dissolved, then thicken the sauce with fiour and butter, and add the liver finely minced. Garnish with the roe fried, and slices of lemon. Time to boil, from twenty to thirty minutes. Sufficient for two persons.
Carp, Boiled (au bleu). — Clean and draw the carp. Cut it into convenient-sized pieces, put it in the fish-kettle with a large onion stuck with four cloves, some salt, pepper, and scraped horse-radish, and two bay -leaves. Pour over it equal quantities of boiling vinegar, port, and water, allowing sufficient liquid only to cover the fish. Let it boil gently until sufficiently cooked, skim it well, let it get cold in the liquor, and serve on a napkin. Time to boil, from twenty to thirty minutes. Sufficient for two persons.
Carp (en Matelote). — Wash and prepare a carp, and if obtainable, an eel, and cut them into pieces about an inch and a half long. Put
Records on this page
Carp, BakedCarp, Baked (another way)Carp, BoiledCarp, Boiled (au bleu)Carp (en Matelote)