Boiled Carp
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 148. The excerpt below is the record exactly as published.
Boiled Carp. — (1) Clean and wash one or two Carp, put them into a saucepan, pour over sufficient rich beef-gravy to cover, and add a bunch of sweet herbs, one onion, three or four cloves, and salt to taste. Put the saucepan on a moderate fire, and cook gently for about an hour or until the fish is done. Pour a pint of strong beef-gravy into a saucepan with 2 wineglassfuls of port wine ; make this hot and add the strained juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.