Carp, to stew

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (25)

Carp ↝ Fish, carp, raw [Finfish and Shellfish Products]
the roes and milts ↝ Fish, roe, mixed species, raw [Finfish and Shellfish Products]
some good broth ↝ Soup, broth [Soups, broth-based]
a bundle of herbs
onions ↝ Onions, raw [Vegetables and Vegetable Products]
anchovies
white wine ↝ Wine, white [Wine]
the yolks of five eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
yolk of egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
some sippets of French bread ↝ Bread, French or Vienna [Yeast breads]
a little parsley ↝ Parsley, raw [Not included in a food category]

Another way

carp ↝ Fish, carp, raw [Finfish and Shellfish Products]
a little claret
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a few blades of mace ↝ Spices, mace, ground [Spices and Herbs]
winter savory ↝ Winter squash, raw [Other red and orange vegetables]
a little thyme ↝ Thyme, fresh [Spices and Herbs]
three or four onions ↝ Onions, raw [Vegetables and Vegetable Products]
the claret that you washed out the blood with
a pint of beef or mutton gravy ↝ Gravy, beef [Dips, gravies, other sauces]
a pint of beef or mutton gravy
some salt ↝ Salt, table, iodized [Spices and Herbs]
the butter in which you stewed the carp ↝ Butter, stick, unsalted [Dairy and Egg Products]
Two spoonfuls of elder vinegar

Instructions (22)

Scale, gut, and cleanse the carp.
Save the roes and milts.
Stew the carp in some good broth.
Season to your taste with a bundle of herbs, onions, anchovies, and white wine.
When the carp are stewed enough, thicken the sauce with the yolks of five eggs.
Pass off the roes.
Dip the roes in yolk of egg and flour.
Fry the roes with some sippets of French bread.
Fry a little parsley.
When you serve up, garnish the dish with the roes, parsley, and sippets.

Another way

Have your carp fresh out of the water; scale and gut them, washing the blood out of each fish with a little claret.
Save that claret after so doing.
Cut your carp in pieces.
Stew the carp pieces in a little fresh butter, a few blades of mace, winter savory, a little thyme, and three or four onions.
After stewing awhile, take the carp out and put them by.
Fold the carp up in linen, till the liquor is ready to receive them again, as the fish would otherwise be boiled to pieces before the liquor was reduced to a proper thickness.
When you have taken out your fish, put in the claret that you washed out the blood with.
Add a pint of beef or mutton gravy, according to the quantity of your fish, with some salt and the butter in which you stewed the carp.
When this butter is almost boiled to a proper thickness, put in your fish again.
Stew all together.
Serve it up.
Two spoonfuls of elder vinegar to the liquor when taken up will give a very agreeable taste.

Original Text

Carp, to stew.

Scale, gut, and cleanse them; save the roes and milts; stew them in some good broth: season, to your taste, with a bundle of herbs, onions, anchovies, and white wine; and, when they are stewed enough, thicken the sauce with the yolks of five eggs. Pass off the roes, dip them in yolk of egg and flour, and fry them with some sippets of French bread; then fry a little parsley, and, when you serve up, garnish the dish with the roes, parsley, and sippets.

Another way.

Have your carp fresh out of the water; scale and gut them, washing the blood out of each fish with a little claret; and save that after so doing. Cut your carp in pieces, and stew in a little fresh butter, a few blades of mace, winter savory, a little thyme, and three or four onions; after stewing awhile, take them out, put them by, and fold them up in linen, till the liquor is ready to receive them again, as the fish would otherwise be boiled to pieces before the liquor was reduced to a proper thickness. When you have taken out your fish, put in the claret that you washed out the blood with, and a pint of beef[64] or mutton gravy, according to the quantity of your fish, with some salt and the butter in which you stewed the carp; and when this butter is almost boiled to a proper thickness put in your fish again; stew all together, and serve it up. Two spoonfuls of elder vinegar to the liquor when taken up will give a very agreeable taste.

Notes

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