Pickled Carp

Ingredients

• Clean a Carp
• 1 tumblerful of red wine
• two carrots cut into slices
• three onions cut into slices
• a small quantity each of thyme
• sage
• parsley
• laurel-leaves
• cloves
• and garlic

Method

1. 1

   Clean the Carp with a small opening, tie the head, place in a fish-kettle, pour boiling vinegar, add red wine, carrots, onions, thyme, sage, parsley, laurel-leaves, cloves, and garlic.

2. 2

   Simmer gently for about an hour.

3. 3

   Let cool before serving.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 156. The excerpt below is the record exactly as published.

Pickled Carp. — Clean a Carp, making as small an opening as possible, tie up the head, put the fish in a fish-kettle, pour over boiling vinegar, and after a few minutes add 1 tumblerful of red wine and a seasoning of two carrots and three onions cut into slices, and a small quantity each of thyme, sage, parsley, laurel-leaves, cloves, and garlic

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