Broiled Carp with Caper Sauce

Ingredients

• a carp
• marinade in a little oil
• salt
• pepper
• a spoonful of essence of anchovies
• serve it with caper sauce

Method

1. 1

   Scale and clean the carp, marinade in oil, salt, and pepper for an hour.

2. 2

   Broil over a slow fire until done.

3. 3

   Serve with caper sauce and include roe if available.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 113. The excerpt below is the record exactly as published.

Broiled Carp with Caper Sauce. You must never use fresh-water fish unless it is alive, and you kill it yourself. When you have given a few strokes on the carp's head with a large knife, thrust your knife under the scales, beginning at the tail, and proceed to cut right and left. All the scales on one side must come off at once, in FISIL 193 a piece. Tlien do tlie same on the other side, and about the belly. When the scales have been taken off properly, and none are left, the carp will be white ; then take off the gills, without damaging the tongue, which is one of the most delicate parts of the fish. ]\[ake a small incision in the neck, as if you were going to cut off the head ; make another in the belly, but in a contrary direction, and as small as possible. Then with your forefinger draAV out the roe, intestines, etc. Wash the carp till there is no blood left, and wipe it well ; slit both sides of the back, and let it marinade in a little oil, salt, and pepper for about an hour, or rather longer. Now lay it on a gridiron over a very slow fire, that it may have time to be well done through. When broiled on both sides, serve it with caper sauce, into which you have put a spoonful of essence of anchovies

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