Baked Carp a la Mariniere. — Take a good-sized Carp (say
from 81b. to 101b.), scale, draw it, and cut a little off the fins,
and put forcemeat in its inside. Remove a little of the
skin from the back, leaving the flesh exposed, and lard this
with fat bacon; then truss the head, put the fish on a
drainer in a long fish-kettle, season it, and fill the kettle to
about half the height of the fish with court-bouillon and
white wine in the proportion of lqt. of the former to ^ pint
of the latter. Put the kettle on the fire and let the liquid
boil for five minutes ; then remove the Carp, and put it in
a moderate oven for an-hour-and-a-half to bake, basting it
frequently. When it is done, take it out, drain it, and pour
Carp — continued.
its stock through a sieve, putting the fish back again into
the kettle to keep hot. Prepare a little brown sauce with
the stock, and, when clarified and strained, put it into a flat
stewpan with a handful of mushroom trimmings, pour a
wineglassful of white wine into it, and reduce ; then pass it
through a seive, and add jib. of good butter to it. Place the
Carp on an oval dish, and garnish it on both sides with a
bunch of quenelles of whitings, one of mushrooms, and one
of blanched olives ; glaze the larding with a paste-brush,
and pour a little sauce over the other parts of the fish and
a little at the bottom of the dish. Put the soft roes into
the remainder of the sauce, and serve in a sauceboat.
Boiled Carp. — (1) Clean and wash one or two Carp, put
them into a saucepan, pour over sufficient rich beef-gravy
to cover, and add a bunch of sweet herbs, one onion, three
or four cloves, and salt to taste. Put the saucepan on a
moderate fire, and cook gently for about an hour or until
the fish is done. Pour a pint of strong beef-gravy into a
saucepan with 2 wineglassfuls of port wine ; make this
hot and add the strained juice of half a lemon. Place the
Carp on a dish, pour over the hot, lemon-flavoured liquor,
and serve at once.
(2) Take a Carp, scale and clean it, and stuff the inside with
some firm fish forcemeat mixed with cooked fine herbs. Put
the fish, belly downwards, on the drainer of a fish-kettle with a
good supply of court-bouillon and red wine mixed in the pro-
portion of lqt. of the former to i pint of the latter. Boil up
the liquid, and when boiling remove the kettle to the side of
the fire, but keep it boiling till the fish is done, which for
a Carp of 81b. or 101b. would be about an-hour-and-a-half.
Next take an oval dish and put two small pieces of fried
bread on it as a support to the fish ; then cover over the
dish with a napkin folded twice, and put the fish on it
between the two pieces of bread. Garnish the dish with
fresh parsley and large cooked crayfish. Prepare a sauce —
either genoa or bordeaux — well beaten up with a little of
the fish stock and mixed up with a garnish of crayfish tails.
Put the sauce in a boat and serve. Matelote sauce may be
used instead of the two named. ✪ Baked Carp
Page 148 · 3 recipe records 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
Baked Carp a la Mariniere. — Take a good-sized Carp (say from 81b. to 101b.), scale, draw it, and cut a little off the fins, and put forcemeat in its inside. Remove a little of the skin from the back, leaving the flesh exposed, and lard this with fat bacon; then truss the head, put the fish on a drainer in a long fish-kettle, season it, and fill the kettle to about half the height of the fish with court-bouillon and white wine in the proportion of lqt. of the former to ^ pint of the latter. Put the kettle on the fire and let the liquid boil for five minutes ; then remove the Carp, and put it in a moderate oven for an-hour-and-a-half to bake, basting it frequently. When it is done, take it out, drain it, and pour
Carp — continued.
its stock through a sieve, putting the fish back again into the kettle to keep hot. Prepare a little brown sauce with the stock, and, when clarified and strained, put it into a flat stewpan with a handful of mushroom trimmings, pour a wineglassful of white wine into it, and reduce ; then pass it through a seive, and add jib. of good butter to it. Place the Carp on an oval dish, and garnish it on both sides with a bunch of quenelles of whitings, one of mushrooms, and one of blanched olives ; glaze the larding with a paste-brush, and pour a little sauce over the other parts of the fish and a little at the bottom of the dish. Put the soft roes into the remainder of the sauce, and serve in a sauceboat.
Boiled Carp. — (1) Clean and wash one or two Carp, put them into a saucepan, pour over sufficient rich beef-gravy to cover, and add a bunch of sweet herbs, one onion, three or four cloves, and salt to taste. Put the saucepan on a moderate fire, and cook gently for about an hour or until the fish is done. Pour a pint of strong beef-gravy into a saucepan with 2 wineglassfuls of port wine ; make this hot and add the strained juice of half a lemon. Place the Carp on a dish, pour over the hot, lemon-flavoured liquor, and serve at once.
(2) Take a Carp, scale and clean it, and stuff the inside with some firm fish forcemeat mixed with cooked fine herbs. Put the fish, belly downwards, on the drainer of a fish-kettle with a good supply of court-bouillon and red wine mixed in the proportion of lqt. of the former to i pint of the latter. Boil up the liquid, and when boiling remove the kettle to the side of the fire, but keep it boiling till the fish is done, which for a Carp of 81b. or 101b. would be about an-hour-and-a-half. Next take an oval dish and put two small pieces of fried bread on it as a support to the fish ; then cover over the dish with a napkin folded twice, and put the fish on it between the two pieces of bread. Garnish the dish with fresh parsley and large cooked crayfish. Prepare a sauce — either genoa or bordeaux — well beaten up with a little of the fish stock and mixed up with a garnish of crayfish tails. Put the sauce in a boat and serve. Matelote sauce may be used instead of the two named.
Records on this page
Baked CarpStuffed CarpBoiled Carp