Boiled Carp with Roe Cakes

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (29)

For the Carp

carp ↝ Fish, carp, raw [Finfish and Shellfish Products]
the blood ↝ Acerola juice, raw [Fruits and Fruit Juices]
the roes ↝ Fish, carp, raw [Finfish and Shellfish Products]
a pint of red wine ↝ Wine, red [Wine]
a handful of salt ↝ Salt, table, iodized [Spices and Herbs]
a little horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]
a bundle of sweet herbs

For the Sauce

the wine ↝ Wine, rice [Wine]
the blood ↝ Acerola juice, raw [Fruits and Fruit Juices]
a pint of good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a little mace ↝ Spices, mace, ground [Spices and Herbs]
twelve corns of black and twelve of white pepper ↝ Spices, pepper, black [Spices and Herbs]
twelve corns of white pepper ↝ Spices, pepper, white [Spices and Herbs]
fix cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
an anchovy
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a little bundle of sweet herbs
two spoonfuls of catchup
a quarter of a pound of butter rolled in a little flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a spoonful of mushroom-pickle, if you have it ↝ Mushrooms, pickled [Olives, pickles, pickled vegetables]
the same quantity of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

For the Roe Cakes

one half of the roes ↝ Fish, carp, raw [Finfish and Shellfish Products]
the other half beat up with an egg, salt, a nutmeg grated, a little lemon-peel cut fine and a little salt ↝ Fish, carp, raw [Finfish and Shellfish Products]
an egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
a nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
a little lemon-peel cut fine ↝ Lemon peel, raw [Fruits and Fruit Juices]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
nice beef dripping ↝ Beef, ground, raw [Ground beef]

Instructions (19)

Knock the carp on the head, save all the blood you can, scale it, and then gut it.
Wash the carp and the roes in a pint of red wine.
Have some water boiling, with a handful of salt, a little horse-radish, and a bundle of sweet herbs.
Put in your carp and boil it softly.
When it is boiled, drain it well over the hot water.
In the mean time, strain the wine through a sieve.
Put the strained wine and the blood into a sauce-pan.
Add a pint of good gravy, a little mace, twelve corns of black pepper, twelve of white pepper, six cloves, an anchovy, an onion, and a little bundle of sweet herbs.
Let them simmer very softly for a quarter of an hour.
Strain the sauce and put it into the sauce-pan again.
Add two spoonfuls of catchup.
Add a quarter of a pound of butter rolled in a little flour.
Add half a spoonful of mushroom-pickle, if you have it; if not, the same quantity of lemon-juice.
Stir it all together and let it boil.
Boil one half of the roes.
Beat up the other half of the roes with an egg, salt, a nutmeg grated, a little lemon-peel cut fine and a little salt.
Beat all well together.
Have ready some nice beef dripping boiling in a stew-pan.
Drop your roes into the boiling beef dripping and fry them in little cakes, about as big as a crown-piece, until they are of a fine color.

Original Text

First, knock the carp on the head, save all the blood you can, scale it, and then gut it, and wash the carp in a pint of red wine, and the roes; have some water boiling, with a handful of salt, a little horse-radish, and a bundle of sweet herbs; put in your carp, and boil it softly. When it is boiled, drain it well over the hot water; in the mean time, strain the wine through a sieve, put it and the blood into a sauce-pan, with a pint of good gravy, a little mace, twelve corns of black and twelve of white pepper, fix cloves, an anchovy, an onion, and a little bundle of sweet herbs. Let them simmer very softly a quarter of an hour, then strain it, put it into the sauce-pan again, and add to it two spoonfuls of catchup, and a quarter of a pound of butter rolled in a little flour, half a spoonful of mushroom-pickle, if you have it; if not, the same quantity of lemon-juice, stir it all together, and let it boil. Boil one half of the roes, the other half beat up with an egg, salt, a nutmeg grated, a little lemon-peel cut fine and a little salt. Beat all well together, and have ready some nice beef dripping boiling in a stew-pan, into which drop your roes and fry them in little cakes, about as big as a crown-piece, of a fine

Notes

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