A Boke of Gode Cookery Presents

To Stew a Carp

PERIOD: England, 17th century | SOURCE: The Whole Duty of a Woman: Or a Guide to the Female Sex, 1696 | CLASS: Authentic

DESCRIPTION: How to stew fish in wine, onions, spices, & herbs

To Stew a Carp.

Scrape off the Scale, make it clean with in and without, save the Blood, and mingle it with a pint of Claret, lay it in a stew-pan, with as much water and white-wine as will cover it, sprinkle it over with beaten Cloves, Ginger, Nutmeg and sweet Herbs, quarter in a large Onion, put in about half a pound of Butter, and when it boyls up, put in the Blood and Claret; and when it is enough serve it up, Garnishing with slices of Oranges and Greens. And in this manner you may Dress a Breem, Barble, Salmon, Trout, Pike, or any not over large Fish.

RETURN TO: 17th Century English Recipes

A Boke of Gode Cookery17th Century English Recipes
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