Carp Sauce

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 13 days ago
Not a recipe: No

Ingredients (26)

Sauce Base

One pint of Lisbon wine ↝ Wine, rice [Wine]
a small quantity of mace ↝ Spices, mace, ground [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
cinnamon ↝ Sugar, cinnamon [Sugars and honey]
three anchovies
a bit of bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
a little horseradish not scraped ↝ Horseradish [Mustard and other condiments]
a slice or two of onion ↝ Onions, raw [Vegetables and Vegetable Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
a quarter of a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Carp Boiling Liquid

as much water as will cover them ↝ Water, tap [Tap water]
some wine ↝ Wine, rice [Wine]
a little vinegar ↝ Vinegar [Mustard and other condiments]
slices of lemon ↝ Lemon, raw [Citrus fruits]
onion ↝ Onions, raw [Vegetables and Vegetable Products]

Another Sauce Base

Four large anchovies
eight spoonfuls of white wine ↝ Wine, white [Wine]
four of vinegar ↝ Vinegar [Mustard and other condiments]
two onions, whole ↝ Onions, raw [Vegetables and Vegetable Products]
a nutmeg quartered ↝ Oil, nutmeg butter [Fats and Oils]
some mace ↝ Spices, mace, ground [Spices and Herbs]
whole pepper ↝ Spices, pepper, black [Spices and Herbs]
two or three cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
butter and flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
butter and flour ↝ Flour, 00 [Cereal Grains and Pasta]
three spoonfuls of thick cream

Instructions (13)

Combine Lisbon wine, mace, cloves, cinnamon, anchovies, bay-leaf, horseradish, and onion slices in a pot.
Boil the mixture for about a quarter of an hour.
Once cooled, mix in enough flour to achieve the desired thickness.
Place the sauce over the stove and stir continuously until it boils.
Just before serving, add cream to adjust the thickness.

Boiling the Carp

Boil the carp in enough water to cover them.
Add wine, vinegar, lemon slices, and onion slices to the boiling water.

Another Sauce

Combine anchovies, white wine, vinegar, whole onions, quartered nutmeg, mace, whole pepper, and cloves in a pot.
Boil until the liquid is reduced by about half.
Strain the mixture.
Thicken the strained liquid with butter and flour.
Stir in three spoonfuls of thick cream.
Ensure the sauce is not too thick.

Original Text

Carp Sauce.

One pint of Lisbon wine, with a small quantity of mace, cloves, and cinnamon, three anchovies, a bit of bay-leaf, a little horseradish not scraped, and a slice or two of onion; let the whole boil about a quarter of an hour, and, when cold, mix as much flour with the sauce as will make it of a proper thickness. Set it over the stove; keep it stirred till it boils. Just before you serve up, put in a quarter of a pint of cream, more or less according to the thickness of your sauce.

Boil the carp in as much water as will cover them, with some wine, a little vinegar, and slices of lemon and onion.

Another.

Four large anchovies, eight spoonfuls of white wine, four of vinegar, two onions, whole, a nutmeg quartered, some mace, whole pepper, two or three cloves; boil it nearly half away, then strain it off, thicken it with butter and flour, and three spoonfuls of thick cream; the sauce should not be too thick.

Notes

—