Fisherman's Carp. — Take two middling-sized Carp, and scale
and clean them; then cut them up transversely into pieces.
Have ready a large bowl, wider than it is high, and place in it
two bay-leaves, a sprig of thyme, a piece of dry, bitter orange-
peel, and a few peppercorns and cloves ; put the pieces of fish
in this, and add sufficient red wine to cover. Place the bowl
on the fire, and boil quickly, so that when the Carp is done the
liquor will be reduced to one-half its original quantity. Take
three or four large onions, cut them in slices, and fry in
oil until of a nice light colour, then sprinkle over a little flour,
add the stock slowly, and let it boil gently until the onions
are done. Add the pieces of Carp, simmer for ten minutes
longer, and then add a little vinegar to the sauce. Serve all on
a dish.
Forcemeat Carp a l’Aacienne. — Take a good-sized Carp, scale
it, and remove all the flesh from the bones ; then cut off the
head and tail, leaving about lin. of the bone on each so as to
fix them in the forcemeat. Make a forcemeat of the flesh rubbed
through a sieve, to every pound of it add lOoz. each of bread
and bread panada, season with salt and pepper, add two eggs
and some reduced veloute sauce maigre thickened with an
egg, and mix all well in a mortar. Poach a small piece of this
forcemeat in water, and if it be too stiff add a little more
sauce. Sufficient forcemeat must be made to replace the
body of the Carp. Cut a slice of bread, lin. thick, 4in.
wide, and of the length intended for the forcemeat Carp ;
then make a ragout of Carp roes, mushrooms, truffles, and
crayfish tails, mixed in Espagnole sauce stiffly reduced,
with Madeira ; put the slice of bread on a dish, with the
head and tail of the fish at either end. Take the forcemeat
and work it into the shape of the fish ; when it is the correct
shape, take a little of the centre out with a gravy-spoon and fill
the hollow with some of the ragout, cover it over with force-
meat lin. thick, smooth the Carp over with a knife, brush it
over with egg, make marks in the forcemeat with a spoon to
represent scales, and poach it in the oven. Place the remainder
of the ragout on the dish on each side of the Carp, and serve.
Fried Carp. — Scale and remove the gills of a small Carp
weighing about 1 Jib. or 21b., slit the back the whole length,
Sauces, dec., referred to, see under their special heads.
TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
301
Carp — continued.
not cutting- quite through, take away the inside, and preserve
the roe. Put the roe and Carp in milk, and let them steep for
a few minutes ; then drain them, sprinkle over a little salt,
sift some flour over, put them in a frying-pan with hot fat,
and fry until crisp and a pale brown colour — say about ten
minutes. Spread a napkin over a dish, put the Carp on it,
and place the roe on the top of the fish. Surround the dish
with fried parsley and a lemon cut in halves for garnish,
and serve. ✪ Fisherman's Carp
Page 154 · 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
Fisherman's Carp. — Take two middling-sized Carp, and scale and clean them; then cut them up transversely into pieces. Have ready a large bowl, wider than it is high, and place in it two bay-leaves, a sprig of thyme, a piece of dry, bitter orangepeel, and a few peppercorns and cloves ; put the pieces of fish in this, and add sufficient red wine to cover. Place the bowl on the fire, and boil quickly, so that when the Carp is done the liquor will be reduced to one-half its original quantity. Take three or four large onions, cut them in slices, and fry in oil until of a nice light colour, then sprinkle over a little flour, add the stock slowly, and let it boil gently until the onions are done. Add the pieces of Carp, simmer for ten minutes longer, and then add a little vinegar to the sauce. Serve all on a dish.
Forcemeat Carp a l'Ancienne. — Take a good-sized Carp, scale it, and remove all the flesh from the bones ; then cut off the head and tail, leaving about lin. of the bone on each so as to fix them in the forcemeat. Make a forcemeat of the flesh rubbed through a sieve, to every pound of it add lOoz. each of bread and bread panada, season with salt and pepper, add two eggs and some reduced veloute sauce maigre thickened with an egg, and mix all well in a mortar. Poach a small piece of this forcemeat in water, and if it be too stiff add a little more sauce. Sufficient forcemeat must be made to replace the body of the Carp. Cut a slice of bread, lin. thick, 4in. wide, and of the length intended for the forcemeat Carp ; then make a ragout of Carp roes, mushrooms, truffles, and crayfish tails, mixed in Espagnole sauce stiffly reduced, with Madeira ; put the slice of bread on a dish, with the head and tail of the fish at either end. Take the forcemeat and work it into the shape of the fish ; when it is the correct shape, take a little of the centre out with a gravy-spoon and fill the hollow with some of the ragout, cover it over with forcemeat lin. thick, smooth the Carp over with a knife, brush it over with egg, make marks in the forcemeat with a spoon to represent scales, and poach it in the oven. Place the remainder of the ragout on the dish on each side of the Carp, and serve.
Fried Carp. — Scale and remove the gills of a small Carp weighing about 1 1ib. or 21b., slit the back the whole length,
[illustration: Sauces, dec., referred to, see under their special heads.]
Carp — continued.
not cutting- quite through, take away the inside, and preserve the roe. Put the roe and Carp in milk, and let them steep for a few minutes ; then drain them, sprinkle over a little salt, sift some flour over, put them in a frying-pan with hot fat, and fry until crisp and a pale brown colour — say about ten minutes. Spread a napkin over a dish, put the Carp on it, and place the roe on the top of the fish. Surround the dish with fried parsley and a lemon cut in halves for garnish, and serve.
Records on this page
Fisherman's CarpForcemeat Carp a l’AacienneFried Carp