520. SMALL CARP, FRIED

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

carp ↝ Fish, carp, raw [Finfish and Shellfish Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
fried parsley ↝ Parsley, raw [Not included in a food category]
Italian anchovy or Dutch sauce
Italian anchovy or Dutch sauce
bread-crumbed for frying ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (3)

Cleanse and scale the carp, split them down the back, open them flat, season with pepper and salt, dip them in flour and immediately fry them of a fine colour.
Dish them on a napkin, garnish round with fried parsley, and send to table with either Italian anchovy or Dutch sauce, separately in a sauce-boat.
If preferred, the carp may be bread-crumbed for frying in the usual way.

Original Text

520. SMALL CARP, FRIED.
CLEANSE and scale the carp, split them down the back, open them flat, season with pepper and salt, dip them in flour and immediately fry them of a fine colour; dish them on a napkin, garnish round with fried parsley, and send to table with either Italian anchovy or Dutch sauce, separately in a sauce-boat.
If preferred, the carp may be bread-crumbed for frying in the usual way.

Notes

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