Carp Pie

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (23)
Instructions (19)
  1. Scrape off the scales, and then gut and wash a large carp clean.
  2. Boil an eel until it is almost tender.
  3. Pick off all the meat from the eel and mince it fine.
  4. Combine the minced eel with an equal quantity of bread crumbs, a few sweet herbs, lemon peel cut fine, a little pepper, salt, and grated nutmeg.
  5. Add an anchovy, half a pint of oysters (parboiled and chopped fine), and the yolks of three hard-boiled eggs (cut small) to the mixture.
  6. Roll the filling up with a quarter of a pound of butter.
  7. Fill the belly of the carp with the prepared mixture.
  8. Make a good crust for the pie dish.
  9. Cover the dish with the crust and place the stuffed carp inside.
  10. Save the liquid from boiling the eel.
  11. Add the eel bones, a little mace, whole pepper, an onion, some sweet herbs, and an anchovy to the eel liquor.
  12. Boil this mixture until it is reduced to about half a pint.
  13. Strain the liquid.
  14. Add about a quarter of a pint of white wine to the strained liquid.
  15. Mix a piece of butter (about the size of a hen's egg) with a very little flour and add it to the liquid.
  16. Boil the sauce mixture up.
  17. Pour the sauce into the pie.
  18. Put on the lid of the pie.
  19. Bake the pie for an hour in a quick oven.
Original Text
Carp Pie. SCRAPE off the scales, and then gut and wash a large carp clean. Take an eel, and boil it till it is almost tender; pick off all the meat, and mince it fine, with an equal quantity of crumbs of bread, a few sweet herbs, lemon-peel cut fine, a little pepper, salt, and grated nutmeg; an anchovy, half a pint of oysters parboiled and chopped fine, and the yolks of three hard eggs cut small. Roll it up with a quarter of a pound of butter, and fill the belly of the carp. Make a good crust, cover the dish, and lay in your fish. Save the liquor you boiled your eels in, put into it the eel bones, and boil them with a little mace, whole pepper, an onion, some sweet herbs, and an anchovy. Boil it till reduced to about half a pint, then strain it, and add to it about a quarter of a pint of white wine, and a piece of butter about the size of a hen's egg mixed in a very little flour. Boil it up, and pour it into your pie. Put on the lid, and bake if an hour in a quick oven.
Notes
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