Stewed Carp a la Boi

Ingredients

• Scald a good-sized Carp
• making an incision 2in. or 3in. in length
• sprinkle the Carp over with salt
• stuff it with Carp or other fish forcemeat
• 3 pints of champagne
• 2 pints of stock
• put a buttered paper over the fish

Method

1. 1

   Remove scales from the Carp, cut off gills, and remove entrails.

2. 2

   Soak in cold water, sprinkle with salt, and let it sit.

3. 3

   Stuff with forcemeat, sew up the belly, and cover with more forcemeat.

4. 4

   Place in a fish-kettle with mirepoix moistened with champagne and stock, cover with buttered paper, bring to a boil, and cook slowly for two hours.

5. 5

   Serve over croutons of fried bread.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 157. The excerpt below is the record exactly as published.

Stewed Carp a la Boi. — Scald a good-sized Carp to remove the scales, or do this with a knife, commencing at the tail end, passing it between the scales and the skin, thus taking them off. Cut off the gills, remove the entrails by making an incision 2in. or 3in. in length along the belly, and drain out all the blood. Care must be taken not to break the gall. Put the fish into a bowl of cold water and soak it ; then chop off its fins, sprinkle the Carp over with salt, and let it remain for an hour. Wash off all the salt and wipe it, stuff it with Carp or other fish forcemeat flavoured with essence of mushrooms, sew up the belly, and tie up the head ; then put it on a drainer, and cover it with more of the forcemeat to about lin. thick, leaving the head uncovered; put it in a fish-kettle with a strong mirepoix moistened with 3 pints of champagne and 2 pints of stock, all squeezed through a cloth, put a buttered paper over the fish

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