Carp, Sauce Matelote

Ingredients

• Put your carp in a small oval fish-kettle
• add also a pint of water
• a little salt
• a few cloves
• few peppercorns

Method

1. 1

   Place carp in a fish-kettle with wine, vegetables, water, salt, cloves, and peppercorns.

2. 2

   Cover and stew over moderate heat for about an hour.

3. 3

   Dress on a dish and sauce with matelote or caper sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 49. The excerpt below is the record exactly as published.

Carp, Sauce Matelote. Put your carp in a small oval fish-kettle, with wine and vegetables as in next recipe, to which add also a pint of water and a little salt, with a few cloves and peppercorns; put the lid upon the fish-kettle, and stand it over a moderate fire to stew about an hour, according to the size; when done, drain well, dress upon a dish without a napkin, and sauce over with a matelote sauce, made as directed, on page 99, or caper sauce, as for skate; small carp are very good flavored bread-crumbed and fried. Baked Carp. Procure a good-sized carp, stuff it, then put it into a baking- dish, with two onions, one carrot, one turnip, one head of celery, and a good bouquet of parsley, thyme, and bay-leaf; STANDARD COOKERY. 69 moisten with two glasses of port wine, half a pint of water, salt, pepper and oil, and put it in a moderate oven about two hours to bake; try if done with a knife, which is the case if the flesh leaves the bone easily; dress upon a dish without a nap- kin; then have ready the following sauce: mince a large Spanish onion with two common ones, and put them into a stewpan with three spoonfuls of salad-oil, saute rather a yel- low color, add two glasses of port wine, and one spoonful of flour, mix all well together, add a pint of broth (reserved from some soup) or water, with half an ounce of glaze, or half a gill of brown gravy, or a few drops of coloring; boil it up, drain the stock the carp was cooked in from the vegetables, which also add to the sauce; boil well at the corner of the stove, skim, and when rather thick add a teaspoonful of Harvey sauce, one of essence of anchovies, twelve pickled mushrooms, and a little cayenne pepper, pour all the liquor drained from the fish out of your dish, sauce over, and serve. Stewed Carp. Cut two pounds of carp or other white fish into strips, and place in a saucepan with a cupful of chopped mushrooms, a sliced carrot and a minced onion. Add half a pint of clear stock, a large wineglassful of claret, a little parsley, thyme, and a clove, with pepper and salt to taste. Simmer the whole for an hour, then add a tablespoonful of capers and turn out the stewed fish carefully over some slices of hot toast in a deep dish. Boiled Crimped Cod. Place from two to three pounds of crimped cod carefully wiped in a fish kettle with sufficient warm water to just cover it. Add a wineglassful of white wine vinegar, a sliced onion, a few peppercorns

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