Carp (en Matelote)

Ingredients

• Wash and prepare a carp
• if obtainable, an eel
• one dozen small onions
• three ounces of butter
• a tablespoonful of flour
• a cupful of red wine
• the same of broth
• salt
• cayenne
• two bay-leaves
• a bunch of savoury herbs
• a clove of garlic

Method

1. 1

   Melt butter in a saucepan, fry onions, then add flour, red wine, broth, salt, cayenne, bay leaves, herbs, and garlic.

2. 2

   Simmer, then add eel pieces, followed by carp and roe.

3. 3

   Simmer for a quarter of an hour, remove herbs and garlic, and pour sauce over fish.

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 (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, a bunch of savoury herbs, and a clove of garlic

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