Mrs Beetons Fish Recipes Revisited

Stewed Carp

1 Carp
150ml (¼ pint) Port Wine
Salt
Medium Stock
2 Onions
1 Small Bunch Savoury Herbs
12 Peppercorns
6 Cloves
½ Lemon, juice only
1 Blade of Mace
Cayenne and Salt, to taste

Scale the fish, clean it and if very large, divide it
Place it in a saucepan, after having rubbed a little salt on it and add enough stock to cover it
Add the herbs, onions and spices and simmer gently for 1 hour, or rather more, if very large.
Remove the fish gently, strain the liquor and add the port wine, lemon juice and cayenne
Bring to the boil, pour it over the fish and serve.

Time: 60-75 minutes.
Sufficient for 1 or 2 persons.
Seasonable from March to October.

Note: This fish can be boiled plain and served with parsley and butter.
Chub, Char, Dace and Roach may be cooked in the same manner as the above.

STEWED CARP

243. INGREDIENTS - 1 carp, salt, stock No. 105, 2 onions, 6 cloves, 12 peppercorns, 1 blade of mace, 1/4 pint of port wine, the juice of 1/2 lemon, cayenne and salt to taste, a faggot of savoury herbs.

Mode - Scale the fish, clean it nicely, and, if very large, divide it; lay it in the stewpan, after having rubbed a little salt on it, and put in sufficient stock to cover it; add the herbs, onions, and spices, and stew gently for 1 hour, or rather more, should it be very large. Dish up the fish with great care, strain the liquor, and add to it the port wine, lemon-juice, and cayenne; give one boil, pour it over the fish, and serve.

Time - 1-1/4 hour.

Average cost, Seldom bought.

Seasonable from March to October.

Sufficient for 1 or 2 persons.

Note - This fish can be boiled plain, and served with parsley and butter. Chub and Char may be cooked in the same manner as the above, as also Dace and Roach.

Mrs BeetonRecipes

Mrs Beetons Fish Recipes Revisited

Stewed Carp

Mrs Beeton
Recipes