Carp, Boiled

Ingredients

• Wash, scale, and draw a carp
• two quarts of water
• a tablespoonful of salt
• half a pint of the liquor
• a cupful of port
• two shallots finely minced
• two boned anchovies
• a tablespoonful of soy
• salt and cayenne
• thicken the sauce with flour
• and butter
• the liver finely minced
• garnish with the roe fried

Method

1. 1

   Boil the carp in salted water until ready.

2. 2

   Make a sauce with the boiling liquor, port, shallots, anchovies, soy, salt, and cayenne.

3. 3

   Thicken with flour and butter, add minced liver, and garnish with fried roe and lemon slices.

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, 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 flo

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