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 (18)

gravy

nice rich gravy made of beef and mutton, seasoned with pepper, salt, mace, and onion ↝ Gravy, beef [Dips, gravies, other sauces]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
mace ↝ Spices, mace, ground [Spices and Herbs]
onion ↝ Onions, raw [Vegetables and Vegetable Products]

sauce

the liver of the carp clean from the guts ↝ Fish, carp, raw [Finfish and Shellfish Products]
three anchovies
a little parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
half a pint of Rhenish wine ↝ Wine, rice [Wine]
four spoonfuls of vinegar ↝ Vinegar [Mustard and other condiments]
the blood of the carp ↝ Fish, carp, raw [Finfish and Shellfish Products]

boiling carp

water with a little salt ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a pint of wine ↝ Wine, rice [Wine]

thickening sauce

a large piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (12)

When you kill your carp, save all the blood.
Have ready some nice rich gravy made of beef and mutton, seasoned with pepper, salt, mace, and onion.
Strain the gravy off before you put in your fish.
Boil your carp before you put it into the gravy.
Set it on a slow fire about a quarter of an hour.
Thicken the sauce with a large piece of butter rolled in flour.
Alternatively, make your sauce thus: take the liver of the carp clean from the guts, three anchovies, a little parsley, thyme, and an onion.
Chop these small together.
Take half a pint of Rhenish wine, four spoonfuls of vinegar, and the blood of the carp.
When all these are stewed gently together, put it to the carp.
The carp must first be boiled in water with a little salt and a pint of wine.
Take care not to do it too much after the carp is put into the sauce.

Original Text

Carp.
WHEN you kill your carp, save all the blood, and have ready some nice rich gravy made of beef and mutton, seasoned with pepper, salt, mace, and onion. Before you put in your fish, strain it off, and boil your carp before you put it into the gravy. Set it on a slow fire about a quarter of an hour, and thicken the sauce with a large piece of butter rolled in flour, or you may make your sauce thus: take the liver of the carp clean from the guts, three anchovies, a little parsley, thyme, and an onion. Chop these small together, and take half a pint of Rhenish wine, four spoonfuls of vinegar, and the blood of the carp. When all these are stewed gently together, put it to the carp, which must first be boiled in water with a little salt and a pint of wine; but take care not to do it too much after the carp is put into the sauce.

Notes

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