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📝 Description
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75
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🥘 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.
👨🍳 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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I must admit, I approached stewed carp with a mix of curiosity and skepticism, given that it's not exactly the star of the seafood counter these days. But I was pleasantly surprised by the depth of flavor that developed after just an hour of gentle stewing. The combination of onions, cloves, peppercorns, and mace created a warm, aromatic broth that was incredibly comforting. The real delight came from the port wine and lemon juice, which added a surprising brightness to the dish. I found that the lemon juice cut through the richness of the fish and the port, creating a lovely balance. This recipe is perfect for anyone looking for a hearty, comforting meal on a chilly evening. It's not a quick fix, but the effort is well worth it for the rich, comforting flavors that fill your kitchen and bowl.
