Broiled Carp

Ingredients

• a Carp
• an onion cut into slices
• a breakfast-cupful of sweet oil
• salt
• pepper
• a small quantity of butter
• some well-washed sorrel
• white caper sauce

Method

1. 1

   Scale and clean the Carp, score the sides, sprinkle with salt and pepper, and marinate in sweet oil for an hour.

2. 2

   Broil over a clear fire.

3. 3

   Serve with fish-flavored butter sauce.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 150. The excerpt below is the record exactly as published.

Broiled Carp. — (1) Scale and clean a Carp, and with a knife score across the sides, keeping the cuts quite |in. from each other; sprinkle the fish with salt and pepper, put it into a flat dish, with an onion cut into slices and a few sprigs of parsley, pour over a breakfast-cupful of sweet oil, and let it remain for an hour, rubbing it frequently with the marinade. Take it out, put it on a gridiron over a clear fire, and broil it. When done, put it on a dish, pour over any fish-flavoured butter sauce, and serve. (2) Empty the fish, scale it, and wash it well, drying it on a cloth. Rub the Carp over with olive oil, season it with salt and pepper, put it on a gridiron, and broil it over a clear fire, turning to cook both sides equally. Boil some well-washed sorrel, and when tender, drain, and mash it with a small quantity of pepper, salt, and butter. Put the puree of sorrel on a hot dish, lay the Carp on it, cover it with white caper sauce

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