To Boil Carp au Court Bouillon

Ingredients

• a brace of carp
• a quart of vinegar
• half a pint of white wine
• three bay-leaves
• a spoonful of white pepper
• an onion
• four cloves

Method

1. 1

   Scale and draw the carp, soak in hot vinegar, then boil in vinegar with white wine and seasonings until done.

2. 2

   Drain and serve garnished with parsley.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 37. The excerpt below is the record exactly as published.

To Boil Carp au Court Bouillon. Scale and draw a brace of carp, and pull out the fins. When they are thus cleaned put them into an earthen pan ; set on a quart of vinegar with a pinch of salt in an earthen pipkin. When it is scalding hot pour it on the carp and let them be till cold. Then put on some vinegar in a pan, enough to boil the carp ; put them in and boil them gently till they are dolie enough ; just before they are done throw in half a pint of white wine. The spirit of the vinegar will by that time be evaporated, and the wine will freshen up the liquor and give the carp a rich- ness of taste. At the same time with the wine put in three bay -leaves, a spoonful of white pepper, an onion^ VIRGINIA COOKEMT-BOOK. 71 and four cloves

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