Carp, Stewed

Ingredients

• Cleanse three or four fish thoroughly
• with a little vinegar
• Rub them well with a little salt
• pepper
• and powdered mace
• a cupful of white wine
• a bunch of sweet herbs
• an onion stuck with two cloves
• a stick of horse-radish
• the yolks of two eggs
• a cupful of cream or new milk

Method

1. 1

   Clean and wash the fish, split and cut into pieces.

2. 2

   Rub with salt, pepper, and mace.

3. 3

   Place in a stewpan with water, parsley, wine, herbs, onion, and horse-radish.

4. 4

   Simmer for an hour, strain gravy, add cream, and yolks.

5. 5

   Pour over fish and display roe.

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. — Cleanse three or four fish thoroughly. Wash them well with a little vinegar in the water to di-aw out the blood. Split the fish, and cut them into good-sized pieces. Rub them well with a little salt, pepper, and powdered mace. Put them into a stewpan with sufficient water to cover them, a dessert - spoonful of finely -chopped parsley, a cupful of white wine, a bunch of sweet herbs, an onion stuck with two cloves, and a stick of horse-radish. Let them siuimer gently for an hour or more. Talce out the slices of fish, and strain the gravy. Add to it a cupful of cream or new milk, let it boil up, then draw it from the fire for a minute, or two, and add gradually the yolks of two eggs

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