Carp Roe, Fricasseed.— Take five or
six roes, strew over them a little salt and
pepper, and two table-spoonfuls of finely-
chopped parsley. JMelt three ounces of butter in
a stewpan, and put in the roes with a dozen
small mushi'ooms, the juice of a small lemon,
and a bundle of sweet herbs. Let them stew
gently for ten minutes, then add a wine-glass
of white wine, and a lump of butter the size
of an egg rolled in flom-. Let these simmer
for ten minutes more, draw the pan from the
fire for a minute, and add half a cupful of cream
or new miU✪ Carp Roe, Fricasseedc. Serve hot, with the sauce poured
over the roes. Time, half an horn-. Sufiicient
for two or three persons.
Carp, Sauce for. — Melt a quarter of a
pound of butter in a saucepan, and stu* into it
very smoothly a dessert-spoonful of flom-, a little
gravy, a cupful of good cream, and two ancho-
vies chopped finely. Let it boil, stir it well,
then add a table-spoonful of soy, season with
salt, and, just before serving, squeeze the juice
of a lemon into the sauce.
Carp, Stewed. — Cleanse three or four
fish thoroughly. Wash them well with a little
vinegar in the water to di-aw out the blood.
Split the fish, and cut them into good-sized
pieces. Rub them well with a little salt,
pepper, and powdered mace. Put them into
a stewpan with sufficient water to cover
them, a dessert - spoonful of finely -chopped
parsley, a cupful of white wine, a bunch of
sweet herbs, an onion stuck with two cloves,
and a stick of horse-radish. Let them siuimer
gently for an hour or more. Talce out the
slices of fish, and strain the gravy. Add to
it a cupful of cream or new milk, let it boil
up, then draw it from the fire for a minute, or
two, and add gradually the yolks of two eggs✪ Carp, Stewed
mixed with a little cream. Pour the boiling
sauce over the slices of carp, and make a promi-
nent display of the roe.
Carp, Stewed (another way). — Cleanse a
carp thoroughly, and cut it into slices, then put
it into a stewpan with a quarter of a pound of
bacon and a quarter of a pound of veal cut
into shces, foiu- small onions stuck with four
cloves, two carrots, a sprig of thyme, a bunch of
parsley, haK a dozen chives, and, if liked, half
a clove of garlic. The vegetables must be
sliced and the herbs chopped. Pour a glass-
ful of white wine over the carp, and let it
simmer for two or three minutes, then add
equal parts of white wine and stock, sufficient
to cover the fish and vegetables. Let them
simmer gently for an hour, thicken the sauce
with a little tiour and butter, add pepper, salt,
and nutmeg, and boil it, stirring continually,
until it is a proper consistency. Time to prepare,
one hour and a half. Sufficient for one or two
persons.
Carp, Stewed (another way). — Clean
thoroughly two carps. Save the roes, and fry
the fish lightly in hot lard, lay them in a stew-
pan, and cover with a mixtui-e composed equally
of wine and stock. Stew gently until suffi-
ciently cooked, then strain the gravy, add salt
and pepper, a table-spoonful of ketchup, the
I juice of half a lemon, and a small piece of
butter rolled in flo✪ Carp, Stewed (another way)m-. Pour the sauce over the
j fish, and garnish with fried roes and toasted
sippets. Time to stew, half an hour.
Page 317 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Carp Roe, Fricasseed.— Take five or
six roes, strew over them a little salt and
pepper, and two table-spoonfuls of finely-
chopped parsley. JMelt three ounces of butter in
a stewpan, and put in the roes with a dozen
small mushi'ooms, the juice of a small lemon,
and a bundle of sweet herbs. Let them stew
gently for ten minutes, then add a wine-glass
of white wine, and a lump of butter the size
of an egg rolled in flom-. Let these simmer
for ten minutes more, draw the pan from the
fire for a minute, and add half a cupful of cream
or new miUc. Serve hot, with the sauce poured
over the roes. Time, half an horn-. Sufiicient
for two or three persons.
Carp, Sauce for. — Melt a quarter of a
pound of butter in a saucepan, and stu* into it
very smoothly a dessert-spoonful of flom-, a little
gravy, a cupful of good cream, and two ancho-
vies chopped finely. Let it boil, stir it well,
then add a table-spoonful of soy, season with
salt, and, just before serving, squeeze the juice
of a lemon into the sauce.
Carp, Stewed. — Cleanse three or four
fish thoroughly. Wash them well with a little
vinegar in the water to di-aw out the blood.
Split the fish, and cut them into good-sized
pieces. Rub them well with a little salt,
pepper, and powdered mace. Put them into
a stewpan with sufficient water to cover
them, a dessert - spoonful of finely -chopped
parsley, a cupful of white wine, a bunch of
sweet herbs, an onion stuck with two cloves,
and a stick of horse-radish. Let them siuimer
gently for an hour or more. Talce out the
slices of fish, and strain the gravy. Add to
it a cupful of cream or new milk, let it boil
up, then draw it from the fire for a minute, or
two, and add gradually the yolks of two eggs
mixed with a little cream. Pour the boiling
sauce over the slices of carp, and make a promi-
nent display of the roe.
Carp, Stewed (another way). — Cleanse a
carp thoroughly, and cut it into slices, then put
it into a stewpan with a quarter of a pound of
bacon and a quarter of a pound of veal cut
into shces, foiu- small onions stuck with four
cloves, two carrots, a sprig of thyme, a bunch of
parsley, haK a dozen chives, and, if liked, half
a clove of garlic. The vegetables must be
sliced and the herbs chopped. Pour a glass-
ful of white wine over the carp, and let it
simmer for two or three minutes, then add
equal parts of white wine and stock, sufficient
to cover the fish and vegetables. Let them
simmer gently for an hour, thicken the sauce
with a little tiour and butter, add pepper, salt,
and nutmeg, and boil it, stirring continually,
until it is a proper consistency. Time to prepare,
one hour and a half. Sufficient for one or two
persons.
Carp, Stewed (another way). — Clean
thoroughly two carps. Save the roes, and fry
the fish lightly in hot lard, lay them in a stew-
pan, and cover with a mixtui-e composed equally
of wine and stock. Stew gently until suffi-
ciently cooked, then strain the gravy, add salt
and pepper, a table-spoonful of ketchup, the
I juice of half a lemon, and a small piece of
butter rolled in flom-. Pour the sauce over the
j fish, and garnish with fried roes and toasted
sippets. Time to stew, half an hour.