Baked Carp, Tomato Sauce

Ingredients

• 4 lbs of carp
• a quart of strained tomatoes
• an onion
• a pepper
• salt and butter or drippings

Method

1. 1

   Put the fish in a baking pan with salt and butter, bake for half an hour.

2. 2

   Pour strained tomatoes into the pan, add onion and pepper, and bake for another half hour.

3. 3

   Serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 321. The excerpt below is the record exactly as published.

Baked carp, tomato sauce (4 lbs and sauce, 50 cents.) Boiled ham with Brussells sprouts (25 cents.) Roast loin of beef (2 lbs 35 cents.) Braised young pig, a la Francaise (7 lbs and sauce, 155 cents.) Salmi of grouse with olives (6 grouse and sauce, 130 cents.) Egg-plant stew, a la Turque (16 orders, 32 cents.) Compote of bananas with rice (18 bananas 36 orders, 4Q cents.) Fried cabbage 6, baked pumpkin 8, tomatoes 8, corn 10, beets 4, potatoes 8 (44 cents.) Baked barley pudding (28 cents.) Peach meringue (like No. 195; 43 cents.) Best sponge cake (No. 1091 ; 25 cents.) Plums, apples, nuts, raisins, cheese, etc. (44 cents.) Milk, cream, coffee, tea, butter, etc. (84 cents.) Total, $7 83546 persons; 17 cents a plate. rneat of lobster may be added, and sprink- ling of parsley, salt and cayenne. 1082— Baked Carp, Tomato Sauce. This morning took place the first break of Summer boarders for their homes; nine went away before dinner ; going to prepare their children for school for Sep- tember. 1081— Bisque of Lobster. Bisque is paste ; bisque soups are soups thickened with a paste or puree or pulp offish or game, as bisque ice creams are creams thickened with pulp of fruit or nuts. Selected small pieces of the meat are put in at least as a sign of what the soup is made. Take 6 quarts of soup stock, and boil in it the bones or part of a fish, or per- haps the remains of yesterday's matelotte. Take out half of it and made into butter sauce. Pound a can of lobster to a paste, and mix the butter sauce with it and pass through a seive; strain the rest of the soup stock and mix both portions to- gether. A cupful or two of selected red Put the fish in a baking pan without splitting open, with salt and butter or drippings, and bake half an hour. Pour a quart of strained tomatoes into the pan, add an onion and pepper

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