Braised Carp
From The encyclopædia of practical cookery, 1890
Serves 1
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 149. The excerpt below is the record exactly as published.
Braised Carp. — Take a large Carp (about 41b. or 51b.), and after thoroughly scalding, drawing, and cleansing the fish stuff it with some quenelle forcemeat of whiting. Care must be taken to remove what is called the gall stone, which is found at the back of the head, for if not removed it will impart a bitter taste, and the flavour of the fish will be spoiled. Lay the fish upon a drainer, mask over with some more force- meat, and ornament with some fillet of soles and tails of crayfish, keeping the head clear. Cover the whole with well- buttered paper, moisten with white wine, and let it braise gently upon the fire for about an hour. When done, place it upon a dish, garnish round with crayfish, and pour oyer thick German sauce
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Cook this with the app: pantry check, scaling, and the assistant.