Carp and Tench

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.
Time: Cook: 30 min Total: 30 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (16)

carp ↝ Fish, carp, raw [Finfish and Shellfish Products]
tench
all the blood ↝ Acerola juice, raw [Fruits and Fruit Juices]
some sliced parsley roots ↝ Parsley, raw [Not included in a food category]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
half a pint of water ↝ Water, tap [Tap water]
a little cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
allspice ↝ Spices, allspice, ground [Spices and Herbs]
a lemon sliced ↝ Lemon, raw [Citrus fruits]
a little vinegar ↝ Vinegar [Mustard and other condiments]
moist sugar ↝ Sugar, NFS [Sugars and honey]
one glass of red wine ↝ Wine, red [Wine]
some butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (5)

Scale the fish, take out the gut and gall; save all the blood.
Split the carp if large; cut it in large pieces, and salt it.
Boil some sliced parsley roots and onions tender in half a pint of water, adding a little cayenne pepper, ginger, cloves, and allspice, a lemon sliced, a little vinegar, and moist sugar, one glass of red wine, and some butter rolled in flour.
Then put in the fish, and let it boil very fast for half an hour in a stewpan.
The blood is to be put in the sauce.

Original Text

Carp and Tench.

Scale the fish, take out the gut and gall; save all the blood. Split the carp if large; cut it in large pieces, and salt it. Boil some sliced parsley roots and onions tender in half a pint of water, adding a little cayenne pepper, ginger, cloves, and allspice, a lemon sliced, a little vinegar, and moist sugar, one glass of red wine, and some butter rolled in flour. Then put in the fish, and let it boil very fast for half an hour in a stewpan. The blood is to be put in the sauce.

Notes

—