To make a Carp Pye

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (26)
For the carp
For the force-meat
For the crust
For the liquor/sauce
Optional additions
Instructions (20)
  1. Scale, wash and gut the carp clean.
  2. Boil an eel just a little tender, pick all the meat and mince it fine.
  3. Mix the minced eel meat with an equal quantity of bread crumbs, a few sweet herbs, a little finely cut lemon-peel, a little pepper, salt, grated nutmeg, an anchovy, half a pint of parboiled and chopped oysters, and the yolks of three hard-boiled eggs cut small.
  4. Roll the mixture up with a quarter of a pound of butter.
  5. Fill the belly of the carp with the force-meat.
  6. Make a good crust and cover the dish.
  7. Lay the carp in the prepared crust.
  8. Save the liquor from boiling the eel.
  9. Add the eel bones to the eel liquor.
  10. Boil the eel bones in the liquor with a little mace, whole pepper, an onion, some sweet herbs, and an anchovy.
  11. Boil until there is about half a pint of liquor remaining.
  12. Drain the liquor.
  13. Add a quarter of a pint of white wine to the drained liquor.
  14. Mix a lump of butter with a very little flour and add it to the liquor.
  15. Boil the liquor mixture up.
  16. Season the liquor to taste.
  17. Put the lid on the pye.
  18. Bake for an hour in a quick oven.
  19. If any force-meat is left after filling the carp's belly, make balls of it and put them into the pye.
  20. If there is not enough liquor, boil a few small eels to make enough to fill the dish.
Original Text
To make a Carp Pye. TAKE a large carp, scale, wash and gut it clean; take an eel, boil it just a little tender, pick all the meat and mince it fine, with an equal quantity of crumbs of bread, a few sweet herbs, a little lemon-peel cut fine, a little pepper, salt and grated nutmeg, an anchovy, half a pint of oysters parboiled and chopped fine, 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 carp; save the liquor you boil your eel in; put in the eel bones; boil them with a little mace, whole pepper, an onion, some sweet herbs, and an anchovy. Boil it till there is about half a pint, drain it, add to it a quarter of a pint of white wine, and a lump of butter mixed in a very little flour; boil it up, season your liquor. Put on the lid, and bake it an hour in a quick oven. If there be any force-meat left after filling the belly, make balls of it, and put into the pye. If you have not liquor enough, boil a few small eels to make enough to fill your dish.
Notes
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