Carp Boiled in Beer

Ingredients

• the carp
• slices of bacon
• chopped onions
• escalots
• carrots
• mixed herbs
• salt
• pepper
• sufficient beer

Method

1. 1

   Line a fish-pan with slices of bacon, chopped onions, eschalots, carrots, and mixed herbs; put in the carp, sprinkle with salt, and pour in sufficient beer to cover about three quarters of the fish; lay a sheet of buttered paper over it, and place the fish-pan in a moderate oven, turn the fish in half an hour; when cooked remove the carp; pass the sauce through a tammy, clear of all grease, and warm in a saucepan; as soon as it boils, stir in some stale grated bread-crumbs; take off the fire, continue stirring until quite thick; pass through a hair sieve and pour over the Carp, which must be previously garnished with stewed lettuces, young onions, mushrooms, and fish quenelles.

2. 2

   If any sauce remains, hand it in a sauceboat.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 65. The excerpt below is the record exactly as published.

schalots, salt and pepper; soak for an hour in olive oil, seasoned with parsley, chives, thyme, laurel-leaves, salt, and whole black pepper. Dip some paper in the oil, cover with as much of the seasoning as possible, wrap round the trout and broil; when cooked, remove the paper and herbs, and serve, covered with anchovy sauce, Stewed pigeons. Cook some dice of bacon in butter; when a good colour remove them, and brown your pigeons in the same butter ; sprinkle them with flour, moisten with stock, add the pieces of bacon, a bouquet of mixed herbs, and some mushrooms; when the pigeons are three quarters cooked, add some young onions, which have been browned in butter and slightly sprinkled with sugar ; when the pigeons are cooked, remove the bouquet of herbs, skim all the grease off the sauce, and serve, garnished with fried sippets of bread, THE 366 BILLS OF FARE. 159 JUNE 7. Potage aux œufs pochés. Clear soup with poached eggs. Pièce de bœuf sauce Robert, Boïled beef, sauce Robert. Carpe à la bière. Carp boiled in beer. Quartier d'agneau rôti. Roast forequarter of lamb. Pommes sautées. Fried potatoes. Flan de fraise. Open strawberry tart. Clear soup with poached eggs. Poach some eggs, and add them to your stock in the soup tureen. Hand the vegetables which have flavoured the stock in a separate dish, Carp boiled in beer. This is a very old and good recipe. Line a fish-pan with slices of bacon, chopped onions, eschalots, carrots, and mixed herbs; put in the carp, sprinkle with salt, and pour in sufficient beer to cover about three quarters of the fish ; lay a sheet of buttered paper over it, and place the fish-pan in a moderate oven, turn the fish in half an hour ; when cooked remove the carp ; pass the sauce through a tammy, clear of all grease, and warm in a saucepan; as soon as it boils, stir in some stale grated bread-crumbs ; take off the fire, continue stirring until quite thick; pass through a hair sieve and pour over the Carp, which must be previously garnished with stewed lettuces, young onions, mushrooms, and fish quenelles. If any sauce remains, hand it in a sauceboat, 160 THE 366 BILLS OF FARE. .JUNE 8 Potage au vermicelle. Vermicelli soup. Perches grillées sauce à la moutarde. Boiled perch, mustard sauce. Noix de veau piquée à la flamande. Larded chump of veal à la flamande. Caneton rôti. - Roast duckling. Petits pois en cosses, Green peas boiled in their shells. Crème au thé. Tea cream. Green peas boiled in their shells. There is a pea now cultivated which, when young, has such tender shells, that they are able to be eaten as well as the peas. Boil for half an hour in water, drain, and warm in butter ; stir in some cream, thicken with yolks of egg, and flavour with a few drops of vinegar. Sheeps’ trotters, Robert sauce. Boil the trotters in salt and water; when done, drain, and simmer for three quarters of an hour in Robert sauce ; season with salt and pepper

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