Boasted Carp

Ingredients

• Take a Carp
• 2 breakfast-cupfuls of breadcrumbs
• 1 teacupful of ground almonds
• 1 teacupful of currants
• 1 teacupful of cream
• grated nutmeg
• yolks of two new laid eggs
• mixed candied peel
• a little lemon
• salt to taste

Method

1. 1

   Draw the Carp, remove the gills and roe, but not the scales, and wash it thoroughly.

2. 2

   Prepare a stuffing with breadcrumbs, ground almonds, currants, cream, nutmeg, egg yolks, candied peel, lemon, and salt.

3. 3

   Stuff the fish without overfilling.

4. 4

   Place the fish on a grating over a baking-tin, roast it in the oven, and turn the tin over to let the gravy drop.

5. 5

   Garnish with lemon, potatoes, and mushrooms.

6. 6

   Mix gravy with lemon or orange juice, butter, and cinnamon, strain, and serve over the fish.

Nutrition per serving

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 156. The excerpt below is the record exactly as published.

Boasted Carp. — Take a Carp, draw it, remove the gills and roe, but not the scales, and wash it thoroughly. Then prepare a stuffing of 2 breakfast-cupfuls of breadcrumbs, 1 teacupful of ground almonds, 1 teacupful of currants, 1 teacupful of cream, grated nutmeg, yolks of two new laid eggs, mixed candied peel, a little lemon, and salt to taste

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