Xmas Carp

Ingredients

• 2 pounds of fish
• ^ pint of white wine
• 2 lemons sliced
• a cupful each of chopped almonds
• a cupful each of currants
• onion
• parsley
• thyme
• salt
• pepper

Method

1. 1

   Clean and scale the fish, cut it into slices, and fry it with onion, parsley, thyme, salt, and pepper.

2. 2

   Add white wine to every 2 pounds of fish and cook for 10 minutes, then bake for half an hour or until tender.

3. 3

   Add sliced lemons, chopped almonds, and currants, cooking long enough to soften the latter, adding stock if not moist enough, and serve in a deep dish.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 17. The excerpt below is the record exactly as published.

XMAS CARP (as cooked in Poland and Italy on December 24, for supper). « Clean and scale the fish, — any white fish may be substituted, — cut it into slices, and fry it with onion, parsley, thyme, salt, and pepper. Add ^ pint of white wine to every 2 pounds of fish and cook for 10 minutes, then put the dish in the oven and bake for half an hour or until tender. Add 2 lemons sliced, and a cupful each of chopped almonds

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