<h2>TWENTY-TWO WAYS TO COOK CARP</h2>
<h3>BAKED CARP—I</h3>
<p class="indent">
Clean a carp and cover it with salted cold water and vinegar. Soak
for an hour, then drain and dry. Stuff with seasoned crumbs, sew
up, and put into a deep baking-pan. Brush with beaten egg, sprinkle
with bread-crumbs and dot with butter. Add two sliced onions and a
pinch of sweet herbs, a cupful each of sweet wine and stock, and a
teaspoonful of anchovy paste. Bake for an hour, basting as needed.
Take out the fish, strain the liquor, thicken with a tablespoonful of
butter rolled in flour, and season with salt, pepper, lemon-juice,
and a pinch of sugar.</p>
<h3>BAKED CARP—II</h3>
<p class="indent">
Let the fish stand in vinegar for fifteen minutes. Stuff with seasoned
crumbs and sew up. Brush with beaten egg, cover with crumbs, and
dot with butter. Put into a baking-pan with two chopped onions, a
bunch of parsley, a cupful <SPAN name="page_82"><span class="page">Page
82</span></SPAN> of water, and a teaspoonful of Worcestershire sauce.
Bake in a moderate oven, basting as required. Add enough water to
make a cupful of the liquid remaining after taking up the fish.
Thicken with a tablespoonful of flour blended with an equal quantity
of butter, strain, add the juice of a lemon, and pepper and salt
to season.</p>
<h3>STEWED CARP—I</h3>
<p class="indent">
Clean and scale a carp, pouring boiling vinegar over the fish to
facilitate the process. Wrap in a cloth and cook it gently in court
bouillon. Serve with a sauce made of court bouillon, strained and
thickened, with a few capers and a little anchovy sauce added.</p>
<h3>STEWED CARP—II</h3>
<p class="indent">
Mix together one tablespoonful of salt, half a teaspoonful of pepper,
and a pinch of powdered mace. Rub a cleaned fish with it, both
inside and out. Leave it in a cold place for two hours. Then put
into a kettle, cover with boiling water, add a small onion sliced,
a sprig of parsley, a bay-leaf, and a teaspoonful of marjoram.
Simmer until done, drain, and serve with Cream Sauce.</p>
<h3>BOILED CARP</h3>
<p class="indent">
Put a cleaned carp into a saucepan with <SPAN name="page_83"><span class="page"></span></SPAN> sufficient beef stock to cover.
Add an onion, four cloves, a bunch of sweet herbs, and salt to
season. Simmer until the fish is done. Take out the fish and strain
the sauce. Add two cupfuls of beef stock and thicken with browned
flour. Boil until thick, add a wineglassful of white wine and the
juice of half a lemon. Pour the sauce over the fish and serve.</p>
<h3>PICKLED CARP</h3>
<p class="indent">
Put a cleaned carp into a fish-kettle and pour over it boiling
vinegar and a cupful of Claret. Add two carrots and three onions
chopped fine, and sage, thyme, bay-leaves, parsley, cloves, and
bruised garlic to season. Simmer for an hour and let cool in the
liquid.</p>
<h3>CARP À L'ITALIENNE</h3>
<p class="indent">
Clean, scale, and slice the fish. Fry with onion, parsley, thyme,
salt, and pepper, using plenty of butter. Add white wine to cover
and simmer for ten minutes; then put in the oven and bake until
tender. Add two lemons sliced and one cupful each of chopped almonds
and currants. Cook long enough to soften the currants, adding stock
if necessary.</p>
<h3>CARP À L'ALLEMANDE</h3>
<p class="indent">
Clean and cut into strips two pounds of <SPAN name="page_84"><span class="page"></span></SPAN> carp. Add one wineglassful of Claret,
one cupful of beef stock, one cupful of chopped mushrooms, a carrot
and an onion chopped fine, and salt, pepper, thyme, clove and parsley
to season. Simmer for an hour, add a tablespoonful of capers, and
serve on buttered toast.</p>
<h3>CARP À LA BORDELAISE</h3>
<p class="indent">
Chop fine an onion, a carrot, and a bunch of parsley. Add two cupfuls
of white wine, a clove of garlic, three cloves, and salt and pepper
to season. Cook for fifteen minutes, then add two quarts of cold
water. Boil the carp in this sauce and drain. Prepare a sauce as
follows: Chop fine a small onion and a shallot. Season with salt
and pepper, and cook until soft with a wineglassful of Claret.
Add two cupfuls of beef stock and bring to the boil. Thicken with
two tablespoonfuls of browned flour rubbed smooth in a little cold
water, season with salt, red pepper, minced parsley, and chives,
and add a small piece of cooked chopped marrow. Pour over the fish
and serve very hot.</p>
<h3>BROILED CARP</h3>
<p class="indent">
Broil as usual and serve with melted butter, lemon-juice, and minced
parsley poured over it.</p>
<h3><SPAN name="page_85"><span class="page"></span></SPAN> CARP À LA FRANÇAISE</h3>
<p class="indent">
Cut the cleaned fish into square pieces and put it into a saucepan
with four tablespoonfuls of olive-oil, one cupful of Claret, and a
tablespoonful of butter blended with an equal quantity of flour.
Add a chopped clove of garlic, a shallot, a quarter of a pound of
mushrooms, and salt, pepper, and minced parsley to season. Cook
for twenty minutes and serve.</p>
<h3>FRIED CARP—I</h3>
<p class="indent">
Soak the fish over night in salt water. Drain, rinse in cold water,
season with pepper and salt, dredge in flour, and fry in butter.</p>
<h3>FRIED CARP—II</h3>
<p class="indent">
Cook the carp in court bouillon, drain, and cut in slices. Cover
with a very thick Cream Sauce and let cool. Dip in crumbs, then
in egg and crumbs, and fry in deep fat.</p>
<h3>FRIED CARP—III</h3>
<p class="indent">
Clean the fish and cut it into convenient pieces. Dip in milk then
in seasoned flour, and fry in hot fat.</p>
<h3>CARP À LA COBLENTZ</h3>
<p class="indent">
Boil the fish with one cupful of Rhine wine, two cupfuls of white
stock, two carrots and <SPAN name="page_86"><span class="page">Page
86</span></SPAN> two onions sliced, half a cupful of sliced mushrooms
and minced parsley, salt, pepper, and sweet herbs to season. Add
water if the stock is not sufficient to cover. Boil for half an
hour, take the fish up, then thicken the sauce with butter and
flour, and add the juice of half a lemon with another tablespoonful
of butter. Pour over the fish and serve.</p>
<h3>BAKED CARP À LA MARINIÈRE</h3>
<p class="indent">
Clean the fish and line it with bacon. Boil carefully in court
bouillon to which one quarter of the quantity of white wine has been
added. Boil for five minutes, then put the pan into the oven and
bake for an hour and a half, basting frequently. Take out the fish,
strain the liquid, thicken with browned flour, add a wineglassful
of white wine, and boil until thick. Rub through a sieve and add
three tablespoonfuls of butter. Pour over the fish and serve.</p>
<h3>STEAMED CARP</h3>
<p class="indent">
Scale and clean the fish and steam until done. Serve with sour cream
or with a Drawn-Butter Sauce seasoned with lemon-juice.</p>
<h3>CARP IN MATELOTE</h3>
<p class="indent">
Cook the cleaned carp in a fish-kettle with <SPAN name="page_87"><span class="page"></span></SPAN> two sliced onions, a bunch of parsley,
a little salt, a few pepper-corns, two cloves of garlic, a quart of
red wine and a pint of water. Cook slowly for forty minutes and
take out the fish. Strain the sauce and reduce by rapid boiling to
one quart. Thicken with butter and browned flour and boil for half
an hour. Skim, add three tablespoonfuls of butter, one tablespoonful
of anchovy paste, and the juice of a lemon. Pour over the fish
and serve.</p>
<h3>CARP À LA BOURGUINOTTE</h3>
<p class="indent">
Stew the carp in red wine, drain, and place on a platter. Cook
four shallots, two cloves, a blade of mace, a pinch of thyme, a
bay-leaf, and a mushroom for five minutes in enough red wine to
cover. Add enough beef stock to make the required quantity of sauce,
and thicken with butter and browned flour. Cook until thick, strain,
and pour over the fish.</p>
<h3>CARP À LA PÉRIGUEUX</h3>
<p class="indent">
Cook the carp in wine and drain. Chop six truffles fine, add a
tablespoonful of chopped raw ham, a pinch of thyme, and a bay-leaf.
Cook for ten minutes in sufficient white wine to cover. Add a cupful
of beef stock and thicken with butter and browned flour. <SPAN name="page_88"><span class="page"></span></SPAN> Cook until
thick, rub through a sieve, add a tablespoonful of butter and a
little anchovy paste and the juice of half a lemon.</p>
<h3>CARP À LA LYONS</h3>
<p class="indent">
Clean the fish and cut into thick slices. Soak for an hour in a
marinade of oil and vinegar, season with salt, pepper, thyme,
bay-leaves, and chopped onion. Drain, dip in flour, then in beaten
egg, then in bread-crumbs, mixed with Parmesan cheese. Fry in deep
fat and garnish with lemon and parsley.</p>
<h3>CARP À LA PROVENÇALE</h3>
<p class="indent">
Stew the carp in court bouillon and white wine. Drain and place
on a platter. Cook together two tablespoonfuls each of chopped ham
and olive-oil, four bruised cloves of garlic, a pinch of thyme, a
bay-leaf, a tablespoonful of capers, a peeled lemon sliced, a small
bunch of parsley, and paprika to season. Cook for five minutes,
add enough beef stock to make the required quantity of sauce, and
cook for ten minutes. Thicken with browned flour, rub through a
sieve, skim, add a tablespoonful of butter and a little anchovy
paste, and pour over the fish.</p>
<div style="break-after:column;"></div><br />
1 of 2
2 of 2
Previous
Next
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.