Carp Boiled in Beer

Ingredients

• a medium-sized Carp
• pour in beer to about three-parts the height of the fish
• a bunch of sweet herbs
• a handful or so of stale breadcrumbs
• a few thin slices of bacon
• onions, shallots, and sweet herbs, all finely-chopped

Method

1. 1

   Layer bacon and chopped vegetables in a fish-kettle.

2. 2

   Clean and dry the Carp, place it on top, sprinkle with salt, and pour in beer.

3. 3

   Cover and cook for half an hour, then turn and cook until done.

4. 4

   Strain the liquor, thicken with breadcrumbs, and serve over the Carp.

Nutrition per serving

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 152. The excerpt below is the record exactly as published.

a bunch of sweet herbs, a bunch of parsley, two cloves, Jib. of butter, and a little each of powdered mace, salt, and pepper ; pour over 1 pint of claret, cover over the kettle, and boil slowly for about forty minutes, by which time the fish should be done. Put it on a dish, strain the liquor into a saucepan, add a liaison of flour and butter, and boil up once ; add to it a breakfast-cupful or so of matelote sauce, work in jib. of sugar boiled to caramel and afterwards dissolved in J pint of red wine, and boil up once more ; then squeeze in the juice of a lemon, and add a little mushroom essence or ketchup. Pour this over the fish, and serve. (2) Scale and clean a large Carp and cut it up into thickish slices, put these into a saucepan with a large lump of butter, a bunch of sweet herbs, and salt and pepper to taste; pour over a little more than 1 breakfast-cupful of port or other red wine, and boil for five minutes over a clear fire. Set fire to 1 wineglassful of brandy, pour it over the fish, and let it remain until the flame is extinguished. Put a few small mush- rooms, onions, and artichoke bottoms into a frying-pan with butter, and brown them. Place the slices of Carp on a dish, and garnish with the onions, mushrooms, and artichoke bottoms, interspersed with small pieces of fried bread. Pour the liquor over the fish, and serve hot. Carp a la Paysanne. — Prepare a vegetable julienne (made of carrots, onion, and celery-root cut in pieces, but not too thin), put it in a stewpan with a little butter or oil, and fry them over a slow fire ; but when only half done, add some raw mushrooms, two tomatoes with the seeds extracted, a clove of garlic, and, lastly, two medium-sized river Carp cut into thick pieces ; add seasoning and a pinch of saffron, pour in white wine to half the height of the fish, put the pan on a brisk fire, and boil until done. Reduce the stock to half its original bulk. Next prepare some bread croutons fried in oil, place the Carp on them, and pour over the vegetables and fish-stock. Carp Boiled in Beer. — Put a few thin slices of bacon at the bottom of a fish-kettle and sprinkle over a mixture of rcarrots, onions, shallots, and sweet herbs, all finely-chopped. Clean and wash a Carp, wipe it dry, place it on the top of the mixture in the kettle, sprinkle over a little salt, pour in beer to about three-parts the height of the fish, cover over with a sheet of greased paper, put the kettle in a moderate oven and cook for half-an-hour ; then turn the fish over, and boil again until it is done. Take out the Carp carefully, put it on a dish, and keep it hot. Strain the liquor into a saucepan, skim off all the fat, and put it on the fire ; as soon as the liquor boils sprinkle in a handful or so of stale breadcrumbs, or sufficient to make it quite thick, stir well off the fire, pass it through a sieve over the Carp, and serve. Lettuces, mushrooms, onions, or fish quenelles may be used for garnish. Carp rorcemeat. — Rub through a fine sieve lib. of cooked Carp- flesh ; mix in lOoz. of butter, and an equal quantity of bread panada, sprinkle over with salt and pepper, and work in two eggs and a little reduced veloutd sauce. When well incor- porated, it is ready for use. Carp Pie. — Prepare and clean a Carp and cut it up. Take a good-sized pie-dish, put a layer of butter at the bottom, and then put in the Carp, adding 2 handfuls each of capers, well-washed currants, a few cloves, a little mace, and nutmeg ; then mix a little salt with some butter, and put it over them ; cover the dish over with paste, make a hole at the top, pour in some white wine, and bake in a moderate oven till done. It may be served either hot or cold. Carp Stewed in Beer. — Take a medium-sized Carp

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