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Personal Chef Recipes - by Mrs Beeton
STEWED CARP.
| 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.
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| Method: | 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.
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| Time: | 1-1/4 hour. |
| Notes: | 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.
THE AGE OF CARP.--This fish has been found to live 150 years.
The pond in the garden of Emmanuel College, Cambridge, contained
one that had lived there 70 years, and Gesner mentions an
instance of one 100 years old. They are, besides, capable of
being tamed. Dr. Smith, in his "Tour on the Continent," says, in
reference to the prince of Conde's seat at Chantilly, "The most
pleasing things about it were the immense shoals of very large
carp, silvered over with age, like silver-fish, and perfectly
tame; so that, when any passengers approached their watery
habitation, they used to come to the shore in such numbers as to
heave each other out of the water, begging for bread, of which a
quantity was always kept at hand, on purpose to feed them. They
would even allow themselves to be handled."
_Pic_ |
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Source: The Book of Household Management Mrs. Isabella Mary Beeton |
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