Stewed Carp

Ingredients

• Take a large Carp
• Boil £ pint of vinegar
• anchovy sauce
• capers
• a little butter
• flour
• a few small onions
• a clove of garlic
• a bay-leaf
• a little grated nutmeg
• a few sprigs of parsley
• a few sprigs of thyme
• a few button-mushrooms
• sufficient good broth
• and white wine to moisten it

Method

1. 1

   Scale and clean the Carp, cut it into steaks.

2. 2

   Make a brown roux with butter and flour, add small onions, garlic, bay-leaf, nutmeg, parsley, thyme, and mushrooms.

3. 3

   Add broth and white wine to moisten.

4. 4

   Put the Carp pieces in, boil briskly, and serve on toasted or fried bread with sauce poured over.

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.

Stewed Carp. — (1) Take a large Carp, cut out the gills, but do not remove the tongue ; then make as small an opening as possible in the under-edge to empty it, and wash it out thoroughly. Boil £ pint of vinegar, and when boiling pour it over the fish that the scales may come off easily. Wrap the Carp in a cloth, and stew it in a court-bouillon. When done, drain it, and serve with anchovy sauce and capers, or without sauce after soup. (2) Scale and clean a Carp and cut it into steaks. Make a brown roux with butter and flour, and put a few small onions in it to brown ; then add a clove of garlic, a bay-leaf, a little grated nutmeg, a few sprigs of parsley and thyme, and a few button-mushrooms, adding sufficient good broth and white wine to moisten it. Put the pieces of Carp in this, place the pan on the fire, and boil briskly. Then lay some pieces of toasted or fried bread on a dish, put the pieces of Carp on them, and pour over the sauce. (3) Scale and clean a Carp, dust it over with flour, and brown it in a frying-pan with beef-dripping or suet. Take it out, drain off all the fat, put it into a saucepan, and add 1 or 2 table-spoonfuls each of lemon pickle, walnut ketchup, and browning, a small quantity of mushroom powder, an onion stuck with cloves, a little horseradish, and pour over 2 breakfast- cupfuls each of water and port wine. Cover over the saucepan, place it on the fire, and cook gently until the fish is done and the liquor reduced to about one-half its original quantity. Take out the Carp, put it carefully on a dish, add a little butter

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