Recipes > Seafood > Carp > Stewed Carp

Stewed Carp

Ingredients

• carp
• salt
• peppers
• powdered mace
• parsley
• 1 whole onion
• sweet marjoram
• 1 tea-cup of thick cream or very rich milk
• lump of butter rolled in flour

Instructions

Having cut off the head, tail, and fins, season the carp with salt, peppers and powdered mace, both inside and out. Rub the seasoning on very well, and let them lay in it an hour, Then put them into a stew-pan with a little parsley shred fine, onion, a little sweet marjoram, thick cream or very rich milk, and butter rolled in flour. Pour in sufficient water to cover the carp, and let it stew half an hour.

Perch may be done in the same way.

You may dress a piece of sturgeon in this manner, but you must first boil it for twenty minutes to extract the oil. Take off the skin before you proceed to stew the fish.

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Source

Directions for Cookery, in its Various Branches (1840).