Baked Carp

Preparation info

  • 4–5

    • Ready in

      1 hr 30

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 carp
  • egg and breadcrumbs
  • butter for basting


Clean and scale the fish. Remove the beards of the oysters and simmer for 15 min. in a little fish stock or water. Cut the oysters into small pieces, but do not cook them; also cut the anchovies into small pieces. Mix together the breadcrumbs, oysters, anchovies, parsley, finely-chopped shallot and seasoning; add the egg yolk, the liquor of the oysters and the stock in which the oyster beards w