Another CARP Sauce

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (17)
sauce base
carp poaching liquid
garnish
substitution for elder vinegar
Instructions (7)
  1. Clean the liver of the carp from the guts.
  2. Chop the carp liver, three anchovies, a little parsley, thyme, and one onion small together.
  3. Put half a pint of Rhenish wine, four spoonfuls of elder vinegar, the blood of the carp, and the chopped ingredients together to stew gently.
  4. Boil the carp in water, a little salt, and a pint of wine.
  5. Add the carp to the sauce after it has been boiled.
  6. Take care not to overcook the carp after it is put in the sauce.
  7. Garnish with fried oysters, fried toast, scraped horse-radish, pieces of lemon, and fried carp roe cut in pieces.
Original Text
Another CARP Sauce. TAKE the liver of the carp clean from the guts, and three anchovies, with a little parsley, thyme, and one onion, chop all these small to- gether, then take half a pint of Rhenish wine, four spoonfuls of elder vinegar, with the blood of the carp, put all these together to stew gently, and put it to the carp, which must first be boiled in water, a little salt, and a pint of wine: take care not to do it too much; after the carp is put in the sauce; garnish with fried oysters, fried toast, scraped horse-radish, and pieces of lemon, with the roe cut in pieces and fried: if you don't like elder vinegar, any other sort will do.
Notes
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