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Carp Pie
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for four or five persons.
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 Pie. — Line the edges of a pie-dish with a good light crust. Stuff a medium-sized carp with oyster forcemeat, sew it up to prevent this escaping, and lay it in the middle of the dish. Put round it pieces of eel about an inch and a half in length, which have been already partly cooked. Take three-quarters of a pint of the liquor in which the eel was stewed, put with it a cupful of port, a little salt and cayenne, an onion stuck with four cloves, and a blade of mace. Let these simmer gently until they are reduced to half a pint of gra\y, which may be thickened with a little flom- and butter. Pour this over the fish, cover with crust, and bake in a moderate oven for one hour
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Cook this with the app: pantry check, scaling, and the assistant.