CAROB. — From the sweet pods of this tree ( Ceratonia
Siliqua) a spirit and syrup are made in Sicily and other
countries on the Mediterranean. It is said to possess a
very pleasant flavour. In Egypt aromatic liqueurs and
other refreshing mucilaginous drinks are made from it.
The sweet pulp is so rich in butyric (butter) acid, that
it performs an important part in the manufacture of
flavourings in imitation of fruits. The brown pulp yields
a spirituous liqueur, which is sometimes used by confec-
tioners and manufacturers of British cordials.
CARP (Fr. Carpe ; Ger. Karpfen ; Ital. Carpione). —
Included in the great family of Carps are to be found
many of our well-known fish, such as tench, barbel,
gudgeon, gold-fish, loach, bream, chub, roach, dace, min-
now, and bleak. The fish usually selected by cooks as
the representative of this kind is the Cyprinus carpio, a
fresh-water native of Europe and Asia, growing to as much
as 2ft. in length, though generally averaging rather less
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
298
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Carp — continued.
than 1ft. But there are so many varieties, resembling
each other in some points yet differing in many others.
Those more frequently met with in our fish-markets are
the English Carp (see Pig. 335), the Prussian Carp (see
Fig. 336. Prussian Carp.
Fig. 336), and the Gold Carp (see Fig. 337), all possessing
about equal claim upon the cook. It is in season from
September to May.
The flesh is very highly esteemed by some epicures,
and more especially the roe, which can be cooked in a
variety of ways, but it is generally admitted that the body
is better either stewed or braised. In its native state,
the Carp is exceedingly long-lived, extending, so it is said,
to over 200 years, which is not improbable, seeing how
curiously tenacious of life it has proved to be. Indeed,
Fig 337 Gold Carp.
according to the accounts of certain natural historians,
instances have been known of the Carp being taken by the
hook from a private fish-pond, cut open and robbed of its
roe, the incision being sewn up, and the Carp doing well
after, even to the production of another roe. This legend
may possibly be accepted with the proverbial pinch of salt.
Baked Carp. — Clean a Carp, put it into a bowl of salted water
and vinegar, and let it disgorge. Take it out, drain and dry it,
stuff with well-seasoned forcemeat, sew up the belly, brush it
all over with egg, dredge breadcrumbs over, and put a few
small lumps of butter here and there on it. Place the fish in
a deep earthenware dish, with two onions cut in slices, and a
few sweet herbs ; pour over 1 breakfast-cupful each of red wine
and stock, mixed with 1 teaspoonful of anchovy sauce or essence,
put the dish in a moderate oven, and bake for an hour. Put
the Carp carefully on a dish, and keep it hot. Strain the liquor
into a saucepan, add a lump of butter rolled in flour to thicken
it, and stir constantly over the fire until it is done ; then mix in
2 teaspoonful of sugar, the juice of a lemon, and a seasoning
of salt and pepper✪ Baked Carp. Pour this round the fish or into a sauce-
boat, and serve.
Page 147 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
CAROB. — From the sweet pods of this tree ( Ceratonia Siliqua) a spirit and syrup are made in Sicily and other countries on the Mediterranean. It is said to possess a very pleasant flavour. In Egypt aromatic liqueurs and other refreshing mucilaginous drinks are made from it. The sweet pulp is so rich in butyric (butter) acid, that it performs an important part in the manufacture of flavourings in imitation of fruits. The brown pulp yields a spirituous liqueur, which is sometimes used by confectioners and manufacturers of British cordials.
CARP (Fr. Carpe ; Ger. Karpfen ; Ital. Carpione). — Included in the great family of Carps are to be found many of our well-known fish, such as tench, barbel, gudgeon, gold-fish, loach, bream, chub, roach, dace, min-
now, and bleak. The fish usually selected by cooks as the representative of this kind is the Cyprinus carpio, a fresh-water native of Europe and Asia, growing to as much as 2ft. in length, though generally averaging rather less
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
Carp — continued.
than 1ft. But there are so many varieties, resembling each other in some points yet differing in many others. Those more frequently met with in our fish-markets are the English Carp (see Pig. 335), the Prussian Carp (see
Fig. 336. Prussian Carp.
Fig. 336), and the Gold Carp (see Fig. 337), all possessing about equal claim upon the cook. It is in season from September to May.
The flesh is very highly esteemed by some epicures, and more especially the roe, which can be cooked in a variety of ways, but it is generally admitted that the body is better either stewed or braised. In its native state, the Carp is exceedingly long-lived, extending, so it is said, to over 200 years, which is not improbable, seeing how curiously tenacious of life it has proved to be. Indeed,
[illustration: Fig. 337. Gold Carp.]
according to the accounts of certain natural historians, instances have been known of the Carp being taken by the hook from a private fish-pond, cut open and robbed of its roe, the incision being sewn up, and the Carp doing well after, even to the production of another roe. This legend may possibly be accepted with the proverbial pinch of salt. Baked Carp. — Clean a Carp, put it into a bowl of salted water and vinegar, and let it disgorge. Take it out, drain and dry it, stuff with well-seasoned forcemeat, sew up the belly, brush it all over with egg, dredge breadcrumbs over, and put a few small lumps of butter here and there on it. Place the fish in a deep earthenware dish, with two onions cut in slices, and a few sweet herbs ; pour over 1 breakfast-cupful each of red wine and stock, mixed with 1 teaspoonful of anchovy sauce or essence, put the dish in a moderate oven, and bake for an hour. Put the Carp carefully on a dish, and keep it hot. Strain the liquor into a saucepan, add a lump of butter rolled in flour to thicken it, and stir constantly over the fire until it is done ; then mix in 2 teaspoonful of sugar, the juice of a lemon, and a seasoning of salt and pepper. Pour this round the fish or into a sauceboat, and serve.
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Baked Carp