Carp, Stuffed and Baked (Carpe Farcie au Four)

Ingredients

• 1 carp
• Fish stuffing
• Egg or milk
• Bread-crumbs
• 2 oz. butter or dripping
• 1 onion
• 2 or 3 sprigs of parsley
• 1 tea-cupful water
• 1 tea-sp. anchovy essence
• 1 tea-sp. Worcestersauce
• 1 dessert-sp. flour
• A squeeze of lemon juice
• Pepper and salt

Method

1. 1

   Prepare and clean the carp, stuff it, and sew it up.

2. 2

   Place in a greased baking tin, brush with egg or milk, and sprinkle with bread-crumbs.

3. 3

   Mix anchovy and Worcestershire sauce with water, pour around fish, add chopped onion and parsley, season, and top with butter.

4. 4

   Bake, basting with liquid.

5. 5

   Serve with sauce made from baking liquid thickened with flour and lemon juice.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 164. The excerpt below is the record exactly as published.

Carp, Stuffed and Baked (Carpe Farcie au Four) 1 carp. Fish stuffing. Egg or milk. Bread-crumbs. 2 oz. butter or dripping. 1 onion. 2 or 3 sprigs of parsley. 1 tea -cupful water. 1 tea-sp. anchovy es- sence. 1 tea-sp. Worcestersauce. 1 dessert-sp. flour. A squeeze of lemon juice. Pepper and salt

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