Boiled Carp (Carpe bouillie) a la Bregitta

Ingredients

• Scale, wash, and clean well
• put a toothpick in the head and one in the tail
• tie the curve with a string
• put it in a large fish kettle with some water
• salt
• bay leaves
• pour some melted butter over it
• tiny boiled marbles of potato
• sprinkled with chopped parsley
• garnish with lemons

Method

1. 1

   Curve the fish, secure with toothpicks and string.

2. 2

   Place in a kettle with water, salt, and bay leaves; steam according to size.

3. 3

   When done, lift carefully onto a platter, pour melted butter over, and fill the curve with boiled potatoes and parsley.

4. 4

   Garnish with lemons and serve with egg sauce a la Bregitta.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 141. The excerpt below is the record exactly as published.

oiled Carp ( Carpe bouillie) a la Bregitta r Scale, wash, and clean well; curve the fish; put a toothpick in the head and one in the tail and tie the curve with a string so it will re¬ main in shape. Put it in a large fish kettle with some water, salt, and bay leaves; steam (time according to size of the fish). For a 6-pound fish let simmer slowly for about twenty-five minutes. When done, lift it carefully from the pot on to a platter; pour some melted butter over it and put in the curve of the fish tiny boiled marbles of potato that has been put in melted butter and sprinkled with chopped parsley. Garnish with lemons

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