Baked Carp

Ingredients

• Clean a Carp
• put it into a bowl of salted water and vinegar
• stuff with well-seasoned forcemeat
• brush it all over with egg
• dredge breadcrumbs over
• two onions cut in slices
• 1 breakfast-cupful of red wine
• 1 breakfast-cupful of stock
• 1 teaspoonful of anchovy sauce
• a lump of butter rolled in flour
• 2 teaspoonful of sugar
• the juice of a lemon
• a seasoning of salt and pepper

Method

1. 1

   Clean a Carp, put it into a bowl of salted water and vinegar, and let it disgorge.

2. 2

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

3. 3

   Place the fish in a deep earthenware dish, with two onions cut in slices, and a few sweet herbs; pour over 1 breakfast-cupful each of red wine and stock, mixed with 1 teaspoonful of anchovy sauce, put the dish in a moderate oven, and bake for an hour.

4. 4

   Strain the liquor into a saucepan, add a lump of butter rolled in flour to thicken it, and stir constantly over the fire until it is done; then mix in 2 teaspoonful of sugar, the juice of a lemon, and a seasoning of salt and pepper.

5. 5

   Pour this round the fish or into a sauce-boat, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 147. The excerpt below is the record exactly as published.

Baked Carp. — Clean a Carp, put it into a bowl of salted water and vinegar, and let it disgorge. Take it out, drain and dry it, stuff with well-seasoned forcemeat, sew up the belly, brush it all over with egg, dredge breadcrumbs over, and put a few small lumps of butter here and there on it. Place the fish in a deep earthenware dish, with two onions cut in slices, and a few sweet herbs ; pour over 1 breakfast-cupful each of red wine and stock, mixed with 1 teaspoonful of anchovy sauce or essence, put the dish in a moderate oven, and bake for an hour. Put the Carp carefully on a dish, and keep it hot. Strain the liquor into a saucepan, add a lump of butter rolled in flour to thicken it, and stir constantly over the fire until it is done ; then mix in 2 teaspoonful of sugar, the juice of a lemon, and a seasoning of salt and pepper

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