TAKE a brace of carp

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Yield: 2.0 servings
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

for the carp

a brace of carp ↝ Fish, carp, raw [Finfish and Shellfish Products]
butter, to grease the pan ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little black and white pepper ↝ Spices, pepper, black [Spices and Herbs]
mace ↝ Spices, mace, ground [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a bunch of sweet herbs
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
an anchovy
a bottle of white wine ↝ Wine, white [Wine]

for the sauce

half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (12)

Take a brace of carp, and having greased the pan, in which they are to be baked with butter, put them into it.
Let it be of such a size as will hold them at full length, otherwise they will be apt to break.
When you have put them into the pan, season them with a little black and white pepper, mace, cloves, nutmeg, a bunch of sweet herbs, an onion, and an anchovy.
Then pour in a bottle of white wine, cover them close and put them into the oven.
If of a large size they will take an hour baking; but if small, a less time will do.
When enough, take them out of the pan, and lay them in a dish.
Set it over boiling water to keep it hot, and cover it close.
Pour all the liquor in which they were baked into a saucepan.
Let it boil a minute or two, strain it, and add half a pound of butter rolled in flour.
Keep stirring it all the time it is boiling.
Squeeze in the juice of half a lemon, and put in a proper quantity of salt, observing to skim all the fat off the liquor.
Pour the sauce over the fish.

Original Text

TAKE a brace of carp, and having greased the pan, in which they are to be baked with butter, put them into it. Let it be of such a size as will hold them at full length, otherwise they will be apt to break. When you have put them into the pan, season them with a little black and white pepper, mace, cloves, nutmeg, a bunch of sweet herbs, an onion, and an anchovy; then pour in a bottle of white wine, cover them close and put them into the oven. If of a large size they will take an hour baking; but if small, a less time will do. When enough, take them out of the pan, and lay them in a dish. Set it over boiling water to keep it hot, and cover it close. Pour all the liquor in which they were baked into a saucepan; let it boil a minute or two, strain it, and add half a pound of butter rolled in flour. Keep stirring it all the time it is boiling; squeeze in the juice of half a lemon, and put in a proper quantity of salt, observing to skim all the fat off the liquor. Pour the

Notes

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