Baked Carp

Ingredients

• Clean your fish thoroughly
• stuff it with savoury force-meat
• Brush it over with egg
• sprinkle with breadcrumbs
• drop a little melted butter over them
• take 1/2 pint of stock
• a couple of sliced onions
• some sweet herbs
• 1 pint of claret or other French wine
• a teaspoonful of anchovy sauce

Method

1. 1

   Clean the fish, stuff with force-meat, sew it up, brush with egg, sprinkle with breadcrumbs, and add melted butter.

2. 2

   Place in a deep dish with stock, onions, herbs, wine, and anchovy sauce.

3. 3

   Bake for one hour.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 50. The excerpt below is the record exactly as published.

Baked Carp. Clean your fish thoroughly ; stuff it with savoury force-meat, and sew it up to prevent the stuffing falling out. Brush it over with ^gg, and sprinkle with bread- crumbs, and drop a little melted butter over them- Lay it in a deep earthen dish ; take ^ pint of stock, a couple of sliced onions, some sweet herbs, i pint of claret or other French wine, with a teaspoonful of anchovy sauce

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