Carp, To Stew (Carpe au Jus)
From Cookery for every household, 1914
Serves 4
Time to stew: 30 to 40 minutes. Sufficient for 4 or 5 persons.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 163. The excerpt below is the record exactly as published.
Carp, To Stew (Carpe au Jus) 1 carp. 1 table-sp. flour. Salt. 2 or 3 gills white or fish stock. 1 onion. A bunch of herbs. 1 blade of mace. 12 peppercorns. 6 cloves. 1 gill red wine. Juice of \ lemon. A pinch of cayenne. Choose a carp of medium size, prepare it care- fully, and divide it into four or five equal-sized pieces. Dip these into flour, seasoned with salt, coating the pieces rather thickly. Put the stock into a stewpan and add to it the onion, skinned and cut in thin slices, the spices tied in a piece of muslin, the bunch of herbs and red wine. Bring this to the boil over the fire, then lay in the fish and simmer slowly until it is tender. When ready, arrange the pieces of fish neatly on a hot dish, remove the herbs and spices from the liquid in the saucepan, add the lemon juice and more seasoning, if necessary, and pour this sauce over and round the fish. Garnish with croutons of toast or fried bread. Note. — A few button mushrooms, or some stoned raisins and blanched and shred almonds may, if liked, be added to this stew. Time to stew, 30 to 40 minutes. Sufficient for 4 or 5 persons. 274. 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. Choose a carp of medium size, and prepare and clean it, cutting off the head and fins. Make the stuffing as directed in Recipe 1266, put it into the opening of the fish, and sew up with a needle and cotton. Place the fish in a well-greased baking tin, brush it over with beaten egg or milk, and sprinkle it liberally with bread-crumbs. Then mix the anchovy and Worcester sauce with the water, pour them round the fish, and add the onion, finely chopped, a few sprigs of parsley, pepper and salt. Put the remainder of the butter in small pieces on the top, and bake in a moderate oven, basting several times with the liquid. When the fish is ready, lift it carefully with a fish slice on to a hot dish, add the flour, broken with a little cold water, to the liquid in the baking tin, and stir over the fire until boiling. Add a squeeze of lemon juice, cook a few minutes, and strain round the fish or serve separately in a sauce-boat. The fish itself may be garnished with sprigs of parsley and some cut lemon. , Note. — If the liquid in the tin has dried up in the cooking, a little more water must be added, or fish stock or white wine may be used. Time to bake, 30 to 40 minutes. Sufficient for 4 or 5 persons. Eels (Angullles) There are several different kinds of eels, and they are to be found both in fresh and salt water. They cannot be eaten too fresh, and should be soaked in salt and water some time before cooking. Eels are valuable on account of their nutritive pro- perties, and, as they are rich in themselves, they are best dressed very simply. They are obtainable all the year round, but are best during the autumn and winter months. To Shin an Ed. — First cut off the head. Then turn back the skin at the top, and draw it down- wards, turning it outside in as you would draw off a stocking. 275. Eels, To Fry (Angullles Frites) Eels. Salt. I A little flour. Egg. Lemon juice. J Bread-crumbs. Wash and if possible skin the eels (see above), and cut them in pieces 2 or 3 inches long. If the pieces are thick, split them and remove the bones. Then sprinkle them with salt and a little lemon juice, and let them remain at least half an horn. Next wipe the fish dry with a clean cloth, and dip each piece in flour, coating them very lightly. Egg and bread-crumb the fish (see p. 249), and fry in deep fat to a nice brown colour. Drain on kitchen paper, and serve on a hot dish with a dish paper under them. Garnish with parsley and cut lemon. Tartare, caper, or some other piquante sauce should be served separately. FISH 103 276. Stewed Eels (Anguilles au Jus) 2 lbs. eels. 1 pt. white or fish stock. A bunch of herbs. 1 onion. 2 or 3 cloves. 1 oz. butter. 1 oz. flour. 2 table-sps. cream. Salt, pepper. 1 tea-sp. chopped pars- ley. Wash the eels well, skin them and cut them into pieces about 2 inches long. Let them lie in strong salt and water for 1 hour or more. Mean- while put the heads, tails, and any trimmings from the eels into a saucepan with the stock, the bunch of herbs and onion stuck with cloves. Simmer about 1 hour, then strain and use this stock for making the sauce. Melt the butter in a saucepan and let it brown slightly, then add the flour, and mis together until quite smooth. Pour in the strained stock, add the ketchup, and stir until boiling. Lift the pieces of eel out of the salted water, rinse them in fresh cold water, and put them into the saucepan with the sauce. Stew gently about 1 hour or until the eels are cooked, add the cream just before serving, and season to taste. Lift the pieces of eel on to a hot dish, strain the sauce over, sprinkle with chopped parsley, and garnish with sippets of toast. Note. — A glass of port or claret may be added to the sauce if liked. Time to cook, about 2 hours. Sufficient for 4 or 5 persons. 277. Eels In Jelly, 1 (Anguilles au GeleS) 24 lbs. eels, if pts. white jelly stock. 4 pt. wine vinegar. 2 or 3 cloves. 12 peppercorns. 1 onion. 1 or 2 sprigs of parsley. Juice of 1 lemon
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