Carp (Fried)

Ingredients

• the carp
• a couple of hours
• dredge it with flour
• serve with fried parsley

Method

1. 1

   Scale and cleanse the fish, dry it, remove the backbone, and soak in vinegar and water with shalot, garlic, allspice, whole pepper, salt, and a bay leaf for 2 hours.

2. 2

   Drain, dredge with flour, and fry quickly.

As published

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

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.