Fisherman's Carp

Ingredients

• two middling-sized Carp
• two bay-leaves
• a sprig of thyme
• a piece of dry, bitter orange-peel
• a few peppercorns
• a few cloves
• sufficient red wine to cover
• three or four large onions
• a little flour
• a little vinegar

Method

1. 1

   Scale and clean the Carp, cut them into pieces.

2. 2

   In a bowl, place bay-leaves, thyme, orange-peel, peppercorns, and cloves.

3. 3

   Add fish and cover with red wine.

4. 4

   Boil quickly until the liquor reduces by half.

5. 5

   Fry sliced onions in oil until light, sprinkle flour, add stock, and boil gently.

6. 6

   Add Carp pieces, simmer for 10 minutes, then add vinegar.

7. 7

   Serve on a dish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 154. The excerpt below is the record exactly as published.

Fisherman's Carp. — Take two middling-sized Carp, and scale and clean them; then cut them up transversely into pieces. Have ready a large bowl, wider than it is high, and place in it two bay-leaves, a sprig of thyme, a piece of dry, bitter orange- peel, and a few peppercorns and cloves ; put the pieces of fish in this, and add sufficient red wine to cover. Place the bowl on the fire, and boil quickly, so that when the Carp is done the liquor will be reduced to one-half its original quantity. Take three or four large onions, cut them in slices, and fry in oil until of a nice light colour, then sprinkle over a little flour, add the stock slowly, and let it boil gently until the onions are done. Add the pieces of Carp, simmer for ten minutes longer, and then add a little vinegar to the sauce. Serve all on a dish. Forcemeat Carp a l’Aacienne. — Take a good-sized Carp, scale it, and remove all the flesh from the bones ; then cut off the head and tail, leaving about lin. of the bone on each so as to fix them in the forcemeat. Make a forcemeat of the flesh rubbed through a sieve, to every pound of it add lOoz. each of bread and bread panada, season with salt and pepper, add two eggs and some reduced veloute sauce maigre thickened with an egg, and mix all well in a mortar. Poach a small piece of this forcemeat in water, and if it be too stiff add a little more sauce. Sufficient forcemeat must be made to replace the body of the Carp. Cut a slice of bread, lin. thick, 4in. wide, and of the length intended for the forcemeat Carp ; then make a ragout of Carp roes, mushrooms, truffles, and crayfish tails, mixed in Espagnole sauce stiffly reduced, with Madeira ; put the slice of bread on a dish, with the head and tail of the fish at either end. Take the forcemeat and work it into the shape of the fish ; when it is the correct shape, take a little of the centre out with a gravy-spoon and fill the hollow with some of the ragout, cover it over with force- meat lin. thick, smooth the Carp over with a knife, brush it over with egg, make marks in the forcemeat with a spoon to represent scales, and poach it in the oven. Place the remainder of the ragout on the dish on each side of the Carp, and serve. Fried Carp. — Scale and remove the gills of a small Carp weighing about 1 Jib. or 21b., slit the back the whole length, Sauces, dec., referred to, see under their special heads. TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. 301 Carp — continued. not cutting- quite through, take away the inside, and preserve the roe. Put the roe and Carp in milk, and let them steep for a few minutes ; then drain them, sprinkle over a little salt, sift some flour over, put them in a frying-pan with hot fat, and fry until crisp and a pale brown colour — say about ten minutes. Spread a napkin over a dish, put the Carp on it, and place the roe on the top of the fish. Surround the dish with fried parsley and a lemon cut in halves for garnish, and serve. Fried Carp a l’Allemande.— Clean and prepare a Carp as for Carp en Matelote, but cutting it up in smaller pieces ; put them into a marinade for fish, and let them remain for an hour. Take them out, remove every particle of the marinade, flour them well, dip them into egg and then into breadcrumbs ; put the larger pieces first into the frying-basket, and fry them in boiling fat, then fry the smaller pieces. When all are done, put them on a napkin spread over a dish, dust them over with salt, and squeeze over a little lemon-juice. Garnish the dish with halves of lemons and fried parsley, and serve. The fish should be replaced as nearly as possible in its original shape. Marinaded Carp. — Take a large-sized Carp, clean and cut it into thick slices or steaks ; then take a stewpan, put the pieces in, and add the juice of a lemon, some sweet basil, a few cloves

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