Carp, Fried (another way)

Ingredients

• Cut a carp into convenient-sized pieces
• sprinkle over them a little salt
• sprinkle over them a little pepper
• pounded mace
• two small onions finely minced
• a teaspoonful of parsley
• one of lemon
• and thyme
• squeeze the juice of two lemons
• frj^ in hot lard or butter

Method

1. 1

   Cut the carp into pieces, sprinkle with salt, pepper, mace, minced onions, parsley, lemon, and thyme.

2. 2

   Place in a stewpan, squeeze lemon juice over, and cook gently until flavored.

3. 3

   Drain, dredge with flour, and fry in hot lard or butter.

4. 4

   Squeeze lemon juice over before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 316. The excerpt below is the record exactly as published.

Carp, Fried (another way). — Cut a carp into convenient-sized pieces or fillets; sprinkle over them a little salt, pepper, pounded mace, two small onions finely minced, a tea- spoonful of parsley, and one of lemon and thyme. Put them into a stewpan, and squeeze the juice of two lemons over them. Place the carp on a gentle fire, and joartly cook it, moving it about constantly, until it has imbibed the flavouring. Take it out, di-ain it, dredge flour over it, and frj^ in hot lard or butter

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