Carp, Baked (another way)

Ingredients

• Wash, scale, and draw the fish
• the juice of two lemons
• three ounces of oiled butter
• two minced shallots
• a tablespoonful of flour
• half a pint of new milk or cream
• a small salt-spoonful of salt
• a little cayenne
• four large gherkins, minced

Method

1. 1

   Squeeze lemon juice over the carp and marinate for an hour.

2. 2

   Place in a dish, pour oiled butter and sprinkle minced shallots.

3. 3

   Cover with oiled paper and bake gently, basting frequently.

4. 4

   Prepare a sauce with melted butter, flour, boiling water, salt, and cayenne, then add milk or cream and gherkins.

5. 5

   Pour sauce over the fish before serving.

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 (anothorway).— Wash, scale, and draw the fish. Squeeze over it the juice of two lemons, and let it remain in this for an hour, turning it at the end of half an hour. Put it into a dish, pour uj^on it three ounces of oiled butter, and strew over it two minced shallots. Cover it mth oiled MTiting-paper, and bake it gentlj', basting it frequently. ^Vhen it is nearly baked, melt three ounces of butter in a stewpan, and stir smoothly into it a table- spoonful of flour and a cu^rf ul of boiling water, a small salt-spoonful of salt, and a little cayenne. Let the sauce boil ; then add to it gradually half a pint of new milk or cream, and, at the last moment, draw it from the fire and add the juice of a lemon. Mince finely four large gherkins, stir them into the sauce, and pour it over the fish. Time to bake, one hour. Sufficient for tw^o persons. Carp, Boiled.— Wash, scale, and draw a carp, preserving the liver and roe. Put it into boiling salt and water, allowing a table-spoon- ful of salt to two quarts of water, and let it boil gently, till it is ready. Make a sauce with half a pint of the liquor in which the fish was boiled, a cupful of port, two shallots finely minced, two boned anchovies, a table-spoonful of soy, salt and cayenne. Let these boil gently till the anchovies are dissolved, then thicken the sauce with fiour and butter, and add the liver finely minced. Garnish with the roe fried, and slices of lemon. Time to boil, from twenty to thirty minutes. Sufficient for two persons. Carp, Boiled (au bleu). — Clean and draw tlio carp. Cut it into convenient-sized pieces, put it in the fish-kettle with a large onion stuck with four cloves, some salt, pejDper, and scraped horse-radish, and two bay -leaves. Pour over it equal quantities of boiling vinegar, port, and water, allowing sufficient liquid only to cover the fish. Let it boil gently until sufficiently cooked, skim it well, let it get cold in the liquor, and serve on a napkin. Time to boil, from twenty to thirty minutes. Sufficient for two persons. Carp (en Matelote). — Wash and prepare a carp, and if obtainable, an eel, and cut them into pieces about an inch and a half long. Put three ounces of butter into a saucepan, let it melt, then fry in it one dozen small onions. Dredge in a table-spoonful of flou

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