Recipes > Sauces & Spreads > Light brown Sauce for Carp

Light brown Sauce for Carp


  • blood of the carp
  • thyme
  • parsley
  • onions
  • anchovies
  • 1/2 pint of white wine
  • 1/4 pint of elder vinegar
  • tarragon vinegar
  • melted butter


To the blood of the carp put thyme, parsley, onions, and anchovies; chop all these small, and put them together in a saucepan. Add the white wine, elder vinegar, and a little tarragon vinegar: mix all these together, set the pan on the fire, and boil till it is almost dry. Mix some melted butter with the sauce, and pour it on the fish, being plain boiled.


Print recipe/article only


The Lady's Own Cookery Book (1844).

comments powered by Disqus