Showing posts with label Carp. Show all posts
Showing posts with label Carp. Show all posts

FORCEMEAT FOR PIKE, CARP, HADDOCK, AND VARIOUS KINDS OF FISH

Author: Top of the Rock Astronaut / Labels: , , ,

INGREDIENTS.--1 oz. of fresh butter, 1 oz. of suet, 1 oz. of fat bacon, 1 small teaspoonful of minced savoury herbs, including parsley; a little onion, when liked, shredded very fine; salt, nutmeg, and cayenne to taste; 4 oz. of bread crumbs, 1 egg.

Mode.--Mix all the ingredients well together, carefully mincing them very finely; beat up the egg, moisten with it, and work the whole very smoothly together. Oysters or anchovies may be added to this forcemeat, and will be found a great improvement.

Sufficient for a moderate-sized haddock or pike.

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STEWED CARP

Author: Top of the Rock Astronaut / Labels:

INGREDIENTS.--1 carp, salt, medium stock, 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.

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.

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BAKED CARP

Author: Top of the Rock Astronaut / Labels:

INGREDIENTS--1 carp, forcemeat, bread crumbs, 1 oz. butter, 1/2 pint of medium stock, 1/2 pint of port wine, 6 anchovies, 2 onions sliced, 1 bay-leaf, a faggot of sweet herbs, flour to thicken, the juice of 1 lemon; cayenne and salt to taste; 1/2 teaspoonful of powdered sugar.

Mode.--Stuff the carp with a delicate forcemeat, after thoroughly cleansing it, and sew it up to prevent the stuffing from falling out. Rub it over with an egg, and sprinkle it with bread crumbs, lay it in a deep earthen dish, and drop the butter, oiled, over the bread crumbs. Add the stock, onions, bay-leaf, herbs, wine, and anchovies, and bake for 1 hour. Put 1 oz. of butter into a stewpan, melt it, and dredge in sufficient flour to dry it up; put in the strained liquor from the carp, stir frequently, and when it has boiled, add the lemon-juice and seasoning. Serve the carp on a dish garnished with parsley and cut lemon, and the sauce in a boat.

Time.--1-1/4 hour. 

Seasonable from March to October.

Sufficient for 1 or 2 persons.

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