Stew Carp White

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
For stewing the carp
For the sauce
Instructions (6)
  1. When the Carp are scaled, gutted, and washed, put them into a stew-pan, with two quarts of water, half a pint of white wine, a little mace, whole pepper, and salt, two onions, a bunch of sweet herbs, a stick of horse-radish, cover the pan close, let it stand an hour and a half over a slow stove.
  2. Then put a gill of white wine into a saucepan, with two anchovies chopped, an onion, a little lemon peel, a quarter of a pound of butter rolled in flour, a little thick cream, and a large tea-cupful of the liquor the carp was stewed in, boil them a few minutes.
  3. Drain your carp.
  4. Add to the sauce the yolks of two eggs mixed with a little cream.
  5. When it boils up squeeze in the juice of half a lemon.
  6. Dish up your carp, and pour your sauce hot upon it.
Original Text
To stew CARP white. WHEN the Carp are scaled, gutted, and washed, put them into a stew-pan, with two quarts of water, half a pint of white wine, a little mace, whole pepper, and salt, two onions, a bunch of sweet herbs, a stick of horse-radish, cover the pan close, let it stand an hour and a half over a slow stove, then put a gill of white wine into a saucepan, with two anchovies chop- ped, an onion, a little lemon peel, a quarter of a pound of butter rolled in flour, a little thick cream, and a large tea-cupful of the liquor the carp was stewed in, boil them a few minutes, drain your carp, add to the sauce the yolks of two eggs mixed with a little cream; when it boils up squeeze in the juice of half a lemon; dish up your carp, and pour your sauce hot upon it.
Notes
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