Carp

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 (7)

carp ↝ Fish, carp, raw [Finfish and Shellfish Products]
flour them ↝ Flour, 00 [Cereal Grains and Pasta]
some crusts of bread ↝ Bread, Italian [Baked Products]
the roes of the fish ↝ Fish, roe, mixed species, raw [Finfish and Shellfish Products]
anchovy sauce
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
slices of lemon ↝ Lemon, raw [Citrus fruits]

Instructions (9)

Clean the carp.
Lay the fish in a cloth to dry.
Flour the fish.
Put the fish into the pan and fry them to a fine light brown.
Cut some crusts of bread three-corner-ways and fry them with the roes of the fish.
When the fish are nicely fried, lay them on a coarse cloth to drain.
Prepare anchovy sauce with the juice of a lemon.
Lay the carp in the dish with the roes on each side.
Garnish with the fried crust and slices of lemon.

Original Text

Carp.
AFTER having cleaned your fish, lay them in a
cloth to dry, then flour them, put them into the pan,
and fry them of a fine light brown. Take some crusts
of bread, cut them three-corner-ways, and fry them with
the roes of the fish. When your fish are nicely fried, lay
them on a coarse cloth to drain, and prepare anchovy
sauce, with the juice of a lemon. Lay your carp in the
dish, with the roes on each side, and garnish with the
fried crust and slices of lemon.

Notes

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