Home Recipes Cook Books Food Categories Featured

Carp And Tench

(Fish.) - (The Lady's Own Cookery Book)

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.

Other Recipes

Sauce For Carp And Tench

Boil a pint of strong gravy drawn from beef, with three or four

anchovies, a small bit of lemon-peel and horseradish, a little mushroom

ketchup, and a great deal of black pepper. When boiled enough, strain it

off, and when it is cold take off all the fat. Then add nearly half a

pound of butter, well mixed with flour, to make it of a proper

thickness. When it boils, add a cupful of red wine and a little


Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network


1 2 3 4 5

Viewed 1017 times.

Home Made Cookies.ca