To bake a Carp

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (8)
  1. Scale, wash, and clean a brace of carp very well.
  2. Take an earthen pan deep enough to lie cleverly in, butter the pan a little, lay in your carp.
  3. Season it with mace, cloves, nutmeg, and black and white pepper, a bundle of sweet herbs, an onion, an anchovy.
  4. Pour in about half a white wine.
  5. Cover it close and let them bake an hour in a hot oven, if large; if small, a less time will do them.
  6. When they are enough, carefully take them up and lay them in a dish.
  7. If it is over hot water to keep it hot, and cover it close.
  8. Then pour all the liquor they were baked in into a sauce-pan, let it boil a minute or two, then strain it, and add half a pound.
Original Text
To bake a Carp. SCALE, wash, and clean a brace of carp very well; take an earthen pan deep enough to lie cleverly in, butter the pan a little, lay in your carp; season it with mace, cloves, nutmeg, and black and white pepper, a bundle of sweet herbs, an onion, an anchovy, pour in about half a white wine, cover it close and let them bake an hour in a hot oven, if large; if small, a less time will do them. When they are enough, carefully take them up and lay them in a dish; if it is over hot water to keep it hot, and cover it close; then pour all the liquor they were baked in into a sauce-pan, let it boil a minute or two, then strain it, and add half a pound
Notes
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