Carp, Boiled (au bleu)

Ingredients

• Clean and draw the carp
• a large onion stuck with four cloves
• some salt
• some pepper
• scraped horse-radish
• two bay-leaves
• equal quantities of boiling vinegar
• port
• and water

Method

1. 1

   Cut the carp into pieces and place in a fish-kettle with onion, salt, pepper, horse-radish, and bay leaves.

2. 2

   Cover with boiling vinegar, port, and water.

3. 3

   Boil gently until cooked, skim, let cool in the liquor, and serve on a napkin.

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 (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 flour, and stii- in smoothly and very gradually a cupful of red wdne, and the same of broth. Add salt and cayenne, two bay-leaves

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