Carp en Matelote. — (1) Clean and cut into pieces a good-sized
Carp, put the pieces into a basin with salt sprinkled over them,
and let them remain for an hour ; then put them into cold
water, and let them disgorge for about twelve minutes. Take
them up, drain, put them into a fish-kettle, and add lqt. of
mushrooms, one onion, one carrot (all cut up into slices), a
bunch of sweet herbs, a bunch of parsley, two cloves, Jib.
of butter, and a little each of powdered mace, salt, and pepper ;
pour over 1 pint of claret✪ Carp en Matelote, cover over the kettle, and boil
slowly for about forty minutes, by which time the fish should
be done. Put it on a dish, strain the liquor into a saucepan,
add a liaison of flour and butter, and boil up once ; add to
it a breakfast-cupful or so of matelote sauce, work in jib.
of sugar boiled to caramel and afterwards dissolved in J pint
of red wine, and boil up once more ; then squeeze in the
juice of a lemon, and add a little mushroom essence or
ketchup. Pour this over the fish, and serve.
(2) Scale and clean a large Carp and cut it up into thickish
slices, put these into a saucepan with a large lump of butter,
a bunch of sweet herbs, and salt and pepper to taste; pour
over a little more than 1 breakfast-cupful of port or other red
wine, and boil for five minutes over a clear fire. Set fire to
1 wineglassful of brandy, pour it over the fish, and let it
remain until the flame is extinguished. Put a few small mush-
rooms, onions, and artichoke bottoms into a frying-pan with
butter, and brown them. Place the slices of Carp on a dish,
and garnish with the onions, mushrooms, and artichoke
bottoms, interspersed with small pieces of fried bread. Pour
the liquor over the fish, and serve hot.
Carp a la Paysanne. — Prepare a vegetable julienne (made
of carrots, onion, and celery-root cut in pieces, but not too
thin), put it in a stewpan with a little butter or oil, and
fry them over a slow fire ; but when only half done, add
some raw mushrooms, two tomatoes with the seeds extracted,
a clove of garlic, and, lastly, two medium-sized river Carp
cut into thick pieces ; add seasoning and a pinch of saffron,
pour in white wine to half the height of the fish, put the
pan on a brisk fire, and boil until done. Reduce the stock
to half its original bulk. Next prepare some bread croutons
fried in oil, place the Carp on them, and pour over the
vegetables and fish-stock.
Carp Boiled in Beer. — Put a few thin slices of bacon at the
bottom of a fish-kettle and sprinkle over a mixture of rcarrots,
onions, shallots, and sweet herbs, all finely-chopped. Clean
and wash a Carp, wipe it dry, place it on the top of the
mixture in the kettle, sprinkle over a little salt, pour in
beer to about three-parts the height of the fish, cover over
with a sheet of greased paper, put the kettle in a moderate
oven and cook for half-an-hour ; then turn the fish over, and
boil again until it is done. Take out the Carp carefully,
put it on a dish, and keep it hot. Strain the liquor into a
saucepan, skim off all the fat, and put it on the fire ; as
soon as the liquor boils sprinkle in a handful or so of stale
breadcrumbs, or sufficient to make it quite thick, stir well
off the fire, pass it through a sieve over the Carp, and serve.
Lettuces, mushrooms, onions, or fish quenelles may be used
for garnish.
Page 152 · 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
Carp en Matelote. — (1) Clean and cut into pieces a good-sized Carp, put the pieces into a basin with salt sprinkled over them, and let them remain for an hour ; then put them into cold water, and let them disgorge for about twelve minutes. Take them up, drain, put them into a fish-kettle, and add 1qt. of mushrooms, one onion, one carrot (all cut up into slices), a bunch of sweet herbs, a bunch of parsley, two cloves, Jib. of butter, and a little each of powdered mace, salt, and pepper ; pour over 1 pint of claret, cover over the kettle, and boil slowly for about forty minutes, by which time the fish should be done. Put it on a dish, strain the liquor into a saucepan, add a liaison of flour and butter, and boil up once ; add to it a breakfast-cupful or so of matelote sauce, work in jib. of sugar boiled to caramel and afterwards dissolved in J pint of red wine, and boil up once more ; then squeeze in the juice of a lemon, and add a little mushroom essence or ketchup. Pour this over the fish, and serve.
(2) Scale and clean a large Carp and cut it up into thickish slices, put these into a saucepan with a large lump of butter, a bunch of sweet herbs, and salt and pepper to taste; pour over a little more than 1 breakfast-cupful of port or other red wine, and boil for five minutes over a clear fire. Set fire to 1 wineglassful of brandy, pour it over the fish, and let it remain until the flame is extinguished. Put a few small mushrooms, onions, and artichoke bottoms into a frying-pan with butter, and brown them. Place the slices of Carp on a dish, and garnish with the onions, mushrooms, and artichoke bottoms, interspersed with small pieces of fried bread. Pour the liquor over the fish, and serve hot.
Carp a la Paysanne. — Prepare a vegetable julienne (made of carrots, onion, and celery-root cut in pieces, but not too thin), put it in a stewpan with a little butter or oil, and fry them over a slow fire ; but when only half done, add some raw mushrooms, two tomatoes with the seeds extracted, a clove of garlic, and, lastly, two medium-sized river Carp cut into thick pieces ; add seasoning and a pinch of saffron, pour in white wine to half the height of the fish, put the pan on a brisk fire, and boil until done. Reduce the stock to half its original bulk. Next prepare some bread croutons fried in oil, place the Carp on them, and pour over the vegetables and fish-stock.
Carp Boiled in Beer. — Put a few thin slices of bacon at the bottom of a fish-kettle and sprinkle over a mixture of rcarrots, onions, shallots, and sweet herbs, all finely-chopped. Clean and wash a Carp, wipe it dry, place it on the top of the mixture in the kettle, sprinkle over a little salt, pour in beer to about three-parts the height of the fish, cover over with a sheet of greased paper, put the kettle in a moderate oven and cook for half-an-hour ; then turn the fish over, and boil again until it is done. Take out the Carp carefully, put it on a dish, and keep it hot. Strain the liquor into a saucepan, skim off all the fat, and put it on the fire ; as soon as the liquor boils sprinkle in a handful or so of stale breadcrumbs, or sufficient to make it quite thick, stir well off the fire, pass it through a sieve over the Carp, and serve. Lettuces, mushrooms, onions, or fish quenelles may be used for garnish.
Records on this page
Carp en MateloteCarp a la PaysanneCarp Boiled in Beer