Stewed Carp
From Catherine Owen's new cook book .., 1885
Small mushrooms can enhance the dish.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 79. The excerpt below is the record exactly as published.
STEWED CARP. Cleanse carefully ; lay the fish in a stew-pan with just enough broth of any kind to cover it and a tea- spoonful of sweet herbs ; stew very gently ; when done take up the fish and strain the liquor ; season with pepper and salt, a glass of claret, and a dessert-spoonful of Harvey sauce ; thicken with a dessert-spoonful of brown thickening (see recipe), or one of flour and a tea- spoonful of chopped parsley— skim off any fat — pour this over the fish and serve with small sippets of fried bread. A few small mushrooms are a great improvement. 154 Practical Recipes. STEWED CARP (fREISTCH MODE). Prepare as in last recipe. Lay the fish, in a stewpan with a teaspoonful of salt ; pour oyer it half a bottle of claret, with a slice of onion and a small piece of carrot cut fine, and a bouquet of herbs ; stew gently till the fish is cooked ; take up the fish, strain the wine, and thicken with a teaspoonful of corn-starch mixed in water ; put in a little pepper, boil one minute, and pour over the fish. PRIED SMELTS. Choose them of an even size ; wash them, wipe them dry, dip them in milk, then in flour. Beat up an egg with a tablespoonful of cold water ; dip each fish, after shaking off superfluous flour, in the ^gg and then in sifted bread-crumbs, or cracker-dust ; lay each one as you do it on a bed of cracker-dust. Have the lard in a deep kettle, just as if for doughnuts ; when it is very hot and smokes, drop in a piece of bread ; if it becomes pale brown in a few seconds, it is hot enough, if not, wait ; drop in a piece more ; if now hot enough, put in the fish, using a frying-basket if you have one ; do not fry too many at a time. They should, if your fat was hot enough, be a beautiful yellow brown in 07ie minute, if they are not, let it get hotter before you put the next lot in. Every one should be exactly the same pale color, and there will be no diflBculty in this if the frying is done according to rule. Serve with Tartar sauce or caper sauce (see recipe). FISH, AU GRATI]Sr. This is a French mode of cooking fish very nice, and to those who use mushrooms frequently, not ex- : Fish. 155 pensive, as they may probably baye to open a can for another purpose. Chop up one or two* good-sized mushrooms, or half a can of them ; a small piece of onion the size of a hick- ory nut ; a teaspoonf ul of chopped parsle
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