Carp, Baked

Ingredients

• a carp
• the juice of one or two lemons
• some minced parsley
• some shallots
• a little oiled butter
• a spoonful of cream
• cayenne if liked
• a sprinkling of lobster coral

Method

1. 1

   Wash and scale the carp, squeeze lemon juice over it and let it sit for an hour.

2. 2

   Place in a baking tin, sprinkle with parsley and shallots, pour oiled butter over, cover with white paper, and bake for over 40 minutes.

3. 3

   Make a sauce with melted butter, cream, lemon juice, and seasonings, pour over the carp, and garnish.

Nutrition per serving

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 8. The excerpt below is the record exactly as published.

a sprinkling of lobster coral. Carp, Baked. — After washing and scaling, remove the inside of the carp, squeeze over it the juice of one or two lemons and let it lie thus for an hour. Next place it in a baking tin, sprinkle some minced parsley and shallots over it, also pepper and salt, then pour a little oiled butter over all. Cover with white paper and bake for upwards of forty minutes — gently. Make a little thick melted butter, enrich it further with a spoonful of cream, stir in the juice of half a lemon, and more salt and peppei — cayenne if liked

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