Carp and Tench

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (14)
Instructions (6)
  1. Having scaled and gutted your fish, wash them thoroughly clean, dry them with a cloth, stew over some flour, and fry them in dripping, or sweet-rendered suet, till they are of a light brown.
  2. Then put them into a stew-pan, with a quart of water, the same quantity of red wine, a large spoonful of lemon-pickle, another of browning, a little mushroom-powder, chyan pepper, a large onion stuck with cloves, and a stick of horse-radish.
  3. (If carp, add the blood, which you must be careful to save when you kill them.)
  4. Cover your pan close to keep in the steam; and let them stew gently over a slow fire till your gravy is reduced to just enough to cover them.
  5. Then take the fish out, and put them into the dish you intend for table.
  6. Set the gravy again on the fire, and thicken it with a large lump of butter rolled in flour; boil it a little, and then strain it.
Original Text
Carp and Tench. HAVING scaled and gutted your fish, wash them thoroughly clean, dry them with a cloth, stew over some flour, and fry them in dripping, or sweet-rendered suet, till they are of a light brown. Then put them into a stew-pan, with a quart of water, the same quan- tity of red wine, a large spoonful of lemon-pickle, ano- ther of browning, a little mushroom-powder, chyan pepper, a large onion stuck with cloves, and a stick of horse-radish. (If carp, add the blood, which you must be careful to save when you kill them.) Cover your pan close to keep in the steam; and let them stew gently over a slow fire till your gravy is reduced to just enough to cover them. Then take the fish out, and put them into the dish you intend for table. Set the gravy again on the fire, and thicken it with a large lump of butter rolled in flour; boil it a little, and then strain it
Notes
—