Stewed Carp

Ingredients

• a large carp
• one-half pint of vinegar
• Wrap the carp in a cloth
• stew it in a court bouillon
• serve with capers
• anchovy sauce, or without sauce after soup

Method

1. 1

   Cut out the gills of the carp without removing the tongue, make a small opening in the under edge, and wash it thoroughly.

2. 2

   Boil vinegar and pour it over the fish to help the scales drop off.

3. 3

   Wrap the carp in a cloth and stew it in a court bouillon.

4. 4

   When done, drain and serve with capers and anchovy sauce, or without sauce after soup.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 7. The excerpt below is the record exactly as published.

Stewed Carp. Take a large carp, cut out the gills, but do not remove the tongue; then make as small an opening in the under edge as possible in order to open it, and wash it out thoroughly. Boil one-half pint of vinegar, and when it is boiling pour it over the fish that the scales may drop off easily. Wrap the carp in a cloth and stew it in a court bouillon. When done drain it and serve with capers and anchovy sauce, or without sauce after soup

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