Carp (Stewed)

Ingredients

• the carp
• a couple of glasses of port wine
• half a pint of water
• an onion
• two or three cloves
• some cayenne pepper
• thicken it with flour

Method

1. 1

   Partly fry the fish, then place it in a stewpan with port wine, water, lemon juice, ketchup, onion, cloves, and cayenne pepper.

2. 2

   Stew until the gravy thickens, remove the fish, strain the gravy, thicken it with flour, and pour over the fish.

As published

This recipe was extracted from Recipes for the million (1891), page 33. The excerpt below is the record exactly as published.

CARP (STEWED). — Partly fry the fish, then put it into a stew- pan with a couple of glasses of port wine, half a pint of water, a little lemon juice and ketchup, an onion, two or three cloves, and some cayenne pepper. Stew till the gravy is thick, then remove the fish, strain the gravy, thicken it with flour, and pour it over the fish. CARPETS, To Clean. — To a pailful of cold water add three gills of ox-gall. Rub it into the carp

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