To Fry Carp

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (6)
  1. Scale and gut the carp, wash them clean, lay them in a cloth to dry.
  2. Flour the carp and fry them of a fine light brown.
  3. Fry some toast cut three-corner-ways, and the rows.
  4. When your fish is done, lay them on a coarse cloth to drain.
  5. Lay your sauce to butter and anchovy, with a piece of lemon.
  6. Lay your carp in the dish, the rows on each side, and garnish with the fry'd toast and lemon.
Original Text
To Fry Carp. FIRST scale and gut them, wash them clean, lay them in a cloth to dry, then flour them, and fry them of a fine light brown. Fry some toast cut three-corner-ways, and the rows; when your fish is done, lay them on a coarse cloth to drain. Lay your sauce to butter and anchovy, with a piece of lemon. Lay your carp in the dish, the rows on each side, and garnish with the fry'd toast and lemon.
Notes
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