Carp en Matelote

Ingredients

• a good-sized Carp
• lqt. of mushrooms
• one onion
• one carrot
• a bunch of sweet herbs
• a bunch of parsley
• two cloves
• Jib. of butter
• powdered mace
• salt
• pepper
• 1 pint of claret

Method

1. 1

   Cut the Carp into pieces, salt, and soak.

2. 2

   Place in a fish-kettle with mushrooms, onion, carrot, herbs, butter, and claret.

3. 3

   Cover and boil slowly for about forty minutes.

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.

Carp en Matelote. — (1) Clean and cut into pieces a good-sized Carp, put the pieces into a basin with salt sprinkled over them, and let them remain for an hour ; then put them into cold water, and let them disgorge for about twelve minutes. Take them up, drain, put them into a fish-kettle, and add lqt. of mushrooms, one onion, one carrot (all cut up into slices), 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

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