Carp (Broiled)

Ingredients

• the carp
• an hour and a half
• a spoonful of essence of anchovies

Method

1. 1

   Remove the scales and gills, make incisions to draw out the insides, wash and dry the fish.

2. 2

   Soak in vinegar and water or oil with pepper and salt for 1.5 hours.

3. 3

   Grill over a slow fire until done, serve with caper sauce mixed with essence of anchovies.

Nutrition per serving

As published

This recipe was extracted from Recipes for the million (1891), page 33. The excerpt below is the record exactly as published.

CARP (BROILED). — Remove the scales, and take away the gills, without damaging the tongue, which is considered one of the most delicate parts of the fish then make a small incision in the neck and another in the belly, and draw out the roe, guts, and intestines ; wash away all the blood, and dry well. Split both sides of the back, and lay the fish in vinegar and water, or in oil, with pepper and salt, for an hour and a half ; then place it on a gridiron over a slow fire, and when done thoroughly on both sides, serve with caper sauce into which has been poured a spoonful of essence of anchovies. CARP (FRIED). — Scale and cleanse the fish, wipe it dry, remove the back-bone, and lay it for a couple of hours in vinegar and water with a little shalot, garlic, allspice, whole pepper, salt, and a bay leaf ; then drain, dredge it with flour, and fry quickly. Serve with fried parsley. CARP (STEWED). — Partly fry the fish, then put it into a stew- pan with a couple of glasses of port wine, half a pint of water, a little lemon juice and ketchup, an onion, two or three cloves, and some cayenne pepper. Stew till the gravy is thick, then remove the fish, strain the gravy, thicken it with flour, and pour it over the fish. CARPETS, To Clean. — To a pailful of cold water add three gills of ox-gall. Rub it into the carp

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