Carp, Stewed (another way)

Ingredients

• Clean thoroughly two carps
• fry the fish lightly in hot lard
• cover with a mixture composed equally of wine and stock
• add salt
• and pepper
• a table-spoonful of ketchup
• the juice of half a lemon
• a small piece of butter rolled in flour

Method

1. 1

   Fry the fish lightly in hot lard, place in a stewpan, and cover with equal parts of wine and stock.

2. 2

   Stew gently until cooked, strain gravy, add salt, pepper, ketchup, lemon juice, and butter.

3. 3

   Pour sauce over fish and garnish with fried roes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 317. The excerpt below is the record exactly as published.

Carp, Stewed (another way). — Cleanse a carp thoroughly, and cut it into slices, then put it into a stewpan with a quarter of a pound of bacon and a quarter of a pound of veal cut into shces, foiu- small onions stuck with four cloves, two carrots, a sprig of thyme, a bunch of parsley, haK a dozen chives, and, if liked, half a clove of garlic. The vegetables must be sliced and the herbs chopped. Pour a glass- ful of white wine over the carp, and let it simmer for two or three minutes, then add equal parts of white wine and stock, sufficient to cover the fish and vegetables. Let them simmer gently for an hour, thicken the sauce with a little tiour and butter, add pepper, salt, and nutmeg, and boil it, stirring continually, until it is a proper consistency. Time to prepare, one hour and a half. Sufficient for one or two persons. Carp, Stewed (another way). — Clean thoroughly two carps. Save the roes, and fry the fish lightly in hot lard, lay them in a stew- pan, and cover with a mixtui-e composed equally of wine and stock. Stew gently until suffi- ciently cooked, then strain the gravy, add salt and pepper, a table-spoonful of ketchup, the I juice of half a lemon, and a small piece of butter rolled in flo

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