Baked Carp

Ingredients

• Clean a carp
• place it in a bowl of salted cold water
• and vinegar to let it disgorge
• two onions cut in slices
• a few sweet herbs
• one breakfast cupful each of sweet wine
• and stock
• one teaspoonful of anchovy sauce
• dredge breadcrumbs over
• put on a few small lumps of butter here and there

Method

1. 1

   Clean a carp and place it in a bowl of salted cold water and vinegar to let it disgorge.

2. 2

   Remove, drain and dry it, stuff with well-seasoned forcemeat, sew up the belly, brush it with egg, dredge breadcrumbs over and put on a few small lumps of butter here and there.

3. 3

   Place the fish in a deep earthenware dish with two onions cut in slices and a few sweet herbs, pour over one breakfast cupful each of sweet wine and stock, mixing it with one teaspoonful of anchovy sauce or essence, put the dish in a moderate oven and bake for an hour.

4. 4

   Dress the carp carefully on a dish and keep it hot, then strain the liquor into a saucepan, add a lump of butter rolled in flour to thicken and stir continually over the fire until it is done; then mix in half a teaspoonful of sugar, the juice of a lemon and a seasoning of salt and pepper.

5. 5

   Pour this into a sauceboat and serve.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 6. The excerpt below is the record exactly as published.

Baked Carp. Clean a carp and place it in a bowl of salted cold water and vinegar to let it dis- gorge. Remove, drain and dry it, stuff with well-seasoned forcemeat, sew up the belly, brush it with egg, dredge breadcrumbs over and put on a few small lumps of butter here and there. Place the fish in a deep earthenware dish with two onions cut in slices and a few sweet herbs, pour over one breakfast cupful each of sweet wine and stock, mixing it with one teaspoonful of anchovy sauce

Cook this with the app: pantry check, scaling, and the assistant.