Carp Roasted with Cream

Ingredients

• a well-cleaned carp of 4 to 5 pounds
• 2 teaspoonfuls salt
• Vs teaspoonful pepper
• juice of 1 lemon
• 1 ounce melted butter
• Yg cup of grated bread crumbs
• 1 pint of sour cream
• 1 whole onion
• 1 bay leaf

Method

1. 1

   Season the carp with salt, pepper, and lemon juice.

2. 2

   Place in a buttered baking pan, pour melted butter over, and sprinkle with bread crumbs.

3. 3

   Add sour cream, onion, and bay leaf.

4. 4

   Bake in a moderate oven, basting frequently until done.

5. 5

   Serve with strained gravy.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 129. The excerpt below is the record exactly as published.

a well-cleaned carp of 4 to 5 pounds, season it with 2 teaspoonfula salt, Vs teaspoonf ul pepper, sprinkle over the juice of 1 lemon ; let the fish lie 30 minutes. Then place in a thickly buttered baking pan, pour 1 ounce melted butter over the fish, and sprinkle Yg cup of grated bread crumbs over the top ; pour 1 pint of sour cream in the pan, add 1 whole onion and 1 bay leaf ; place in a moderate oven, and baste frequently till done ; then lift the fish carefully to a warm dish, remove the fat from the gravy, and strain. Serve the gravy with the fish ; if too thick, add Ys cupful boiling water and a little beef extract. Carp Boe. — Place the roe in a small saucepan, cover with water, add 1 small onion, a small bouquet, 1 teaspoonf ul salt, 3 whole pep- pers, and 1 tablespoonful vinegar ; boil slowly 5 minutes, then re- move ; place it in the same pan with the carp, and when done lay it around the fish. Carp & la Chambord. — Select a fine fresh carp weighing about 6 pounds, clean, wash, and wipe it dry ; remove the skin from one side and lard the side with truffles ; cut the truffles in small, long pieces and round them at one end ; then make with the pointed CAEP. 196 handle of a wooden spoon small holes in the flesh of the fish 7^ inch apart; put the truffles into the holes so that they look like small but- tons. Bub 1 even teaspoonful salt inside the fish» fill with the force- meat described below, sew up, and rub 1 tablespoonf ul salt all over. Lay the fish with 3 thin slices of pork under it on a grating in a fish kettle, add 1 bottle of red wine, V, teaspoonful pepper

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