To dress CARP the best way, and the Sauce

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
For the carp
For the gravy
To thicken the sauce
For garnish
To finish the sauce
Instructions (9)
  1. Kill your carp, and save all the blood, scale and clean them very well.
  2. Have ready some rich gravy made of beef and mutton, seasoned with pepper, salt, mace, and onion; strain it off before you stew your fish in it.
  3. Boil your carp first before you stew it in the gravy.
  4. Be careful you don't boil it too much before you put in the carp.
  5. Then let it stew on a slow fire about a quarter of an hour.
  6. Thicken the sauce with a good lump of butter rolled in flour.
  7. Garnish your dish with fried oysters, fried toast cut three corner ways, pieces of lemon, scraped horse-radish, and the roe of the carp cut in pieces, some fried and the other boiled.
  8. Squeeze the juice of a lemon into the sauce just before you send it up.
  9. Take care to dish it up handsomely and very hot.
Original Text
To dress CARP the best way, and the Sauce. KILL your carp, and save all the blood, scale and clean them very well, have ready some rich gravy made of beef and mutton, seasoned with pepper, salt, mace, and onion, strain it off before you stew your fish in it, boil your carp first before you stew it in the gravy, be careful you don't boil it too much before you put in the carp, then let it stew on a slow fire about a quarter of an hour, thicken the sauce with a good lump of butter rolled in flour: garnish your dish with fried oysters, fried toast cut three corner ways, pieces of lemon, scraped horse-radish, and the roe of the carp cut in pieces, some fried and the other boiled, squeeze the juice of a lemon into the sauce just before you send it up; take care to dish it up hand- somely and very hot.
Notes
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