A Carp Pye

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a large Carp, scale, wash, and gut it clean; take an Eel, boil it just a little tender, pick off all the Meat, and mince it fine, with and equal Quantity of Crumbs of Bread, a few Sweet Herbs, a little Lemon-peel cut fine, a little Pepper, Salt, and grated Nutmeg, an Anchovy, Half a Pint of Oysters parboiled, and chopped fine, the Yolks of three hard Eggs cut small, roll it up with a quarter of a Pound of Butter, and fill the Belly of the Carp. Make a good Crust, cover the Dish, and lay in your Carp; save the Liquor you boil your Eel in, and put in the Bones of the Eel, and boil them with a little Mace, whole Pepper, an Onion, some Sweet Herbs, and an Anchovy. Boil it till there is about Half a Pint, strain it, and add to it a quarter of a Pint of White Wine, and a Lump of Butter mixed in a very little Flour; boil it up, and pour into your Pye. Put on the Lid, and bake it an Hour in a quick Oven: If there be any Force-meat left after filling the Belly, make Balls of it, and put into the Pye. If you have not Liquor enough, boil a few small Eels to make enough to fill your Dish.