pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Baked Carp
From Soyer's standard cookery, 1912
Serves 6
Check if done by ensuring the flesh leaves the bone easily.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 49. The excerpt below is the record exactly as published.
Baked Carp. Procure a good-sized carp, stuff it, then put it into a baking- dish, with two onions, one carrot, one turnip, one head of celery, and a good bouquet of parsley, thyme, and bay-leaf; STANDARD COOKERY. 69 moisten with two glasses of port wine, half a pint of water, salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.