Carp, Grilled
From Cassell's dictionary of cookery, 1892
Serves 2
Grill for about a quarter of an hour.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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, Grilled.— Scale, gut, and clean the carp, liub them over with oil, -wrap them in weU- oiled writing paper, and broil. Serve with sorrel round them, and a little sauce in a dish. They are more tasty if some finely- minced herbs are put inside the paper, which may be either taken off or left on. A little lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.