Carp, Baked

Ingredients

• Clean and scale a carp
• eight oysters, bearded and chopped
• three boned anchovies
• a teaspoonful of finely chopped parsley
• half a shallot chopped small
• a pinch of salt
• a quarter of a salt-spoonful of cayenne
• a pinch of powdered allspice
• two tablespoonfuls of finely-grated bread-crumbs
• the yolk of an egg
• brush it over with beaten egg
• pour oiled butter over it
• cover it with stock

Method

1. 1

   Make a forcemeat with oysters, anchovies, parsley, shallot, salt, cayenne, allspice, and bread-crumbs mixed with butter and egg yolk.

2. 2

   Fill the carp, sew it up, brush with beaten egg, and sprinkle with bread-crumbs.

3. 3

   Pour oiled butter and cover with stock, then bake for one hour.

4. 4

   Thicken the gravy with flour and butter, season, and add lemon juice.

5. 5

   Serve garnished with lemon and parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 315. The excerpt below is the record exactly as published.

Carp, Baked.— Clean and scale a carp. Make a forcemeat with eight ovsters, bearded CAR ( 107 ) CAR and chopped, three boned anchovies, a tea- spoonful of fine! J' - chopped j^^rsloy, half a shallot chopped small, a pinch of salt, a quarter of a salt-s^Doonful of cayenne, a jjinch of powdered allspice, and two table - spoonfuls of finely-grated bread-crumbs. Put these in a saucepan with a piece of butter the size of an egg, stir all well together with the yolk of an egg tiU it is stiff and smooth, then fill the fish, sew it up to prevent the forcemeat escaping, brush it over -ndth beaten egg, and strew bread- crumbs upon it. Pour oiled butter over it, cover it with stock

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