Fried Carp

Ingredients

• a small Carp weighing about 1 Jib. or 2 lb.
• Put the roe and Carp in milk
• sprinkle over a little salt
• sift some flour over
• put them in a frying-pan with hot fat
• Spread a napkin over a dish

Method

1. 1

   Scale and clean the Carp, slit the back, remove inside, and preserve roe.

2. 2

   Soak in milk, drain, season with salt, flour, and fry in hot fat until crisp and pale brown (about 10 minutes).

3. 3

   Serve on a napkin with roe on top, garnished with fried parsley and lemon halves.

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.

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

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