Stewed Carp

Preparation info

  • 5–6


    Appears in

    Mrs Beeton's All About Cookery

    By Isabella Beeton

    Published 1861

    • About


    • 1 large carp
    • vinegar
    • 2–3 small onions
    • 2 oz.


    Wash the fish in vinegar and water and cut it into thick slices. Slice the onions. Melt oz. of the butter in a saucepan, fry the onion until brown, then add the stock, mushrooms, herbs, nutmeg and seasoning. When warm, add the fish and simmer gently for 30–40 min. Meanwhile knead together the flour and remaining butter. Take out the fish and keep it hot. Add the butter and flour to the contents