To Stew Carp

Ingredients

• the carp
• one small onion
• a few cloves
• a faggot of savoury herbs
• three or four slices of carrot
• a little salt
• a couple of glassesful of port wine
• a squeeze of lemon-juice

Method

1. 1

   Scale and clean the fish, lay it in a stewpan, cover with cold beef or veal broth, add onion, cloves, herbs, carrot, and salt.

2. 2

   Stew gently for nearly an hour.

3. 3

   Prepare brown gravy mixed with port wine and lemon juice, dish the carp carefully, pour the sauce over, and serve immediately.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 100. The excerpt below is the record exactly as published.

TO STEW CARP. (A common Country 'Receipt .) Scale and clean the fish with exceeding care, lay it into a stewpan, and cover it with good cold beef or veal broth ; add one small onion stuck with a few cloves, a faggot of savoury herbs, three or four slices of carrot, and a little salt, and stew the carp as gently as possible for nearly an hour. Have ready some good brown gravy, mixed with a couple of glassesful of port wine add a squeeze of lemon-juice

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