Name: Broiled Carp
Yield: Serves 8
Cuisine: United Kingdom
Ingredients: Lemon juice; 4 gammon slices, each ¼ inch (0.5 cm) thick; Black pepper; Dried thyme; 3 to 4 lb (1½ to 2 kg) carp; Ground nutmeg; 2½ sticks (300 g) butter; Flour; 6 fresh oysters or 1 small tin; 1¼ cups (3 dl) chicken or veal stock (stock cube will do); Salt; 3 hard-boiled eggs; ⅝ cup (1.5 dl) claret; ¼ lb (120 g) frozen prawns, cooked and shelled

Preparation info

Serves
8

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

From the Middle Ages until the nineteenth century almost all great houses had their “stews”, or fish ponds, and carp was one of the largest and most popular of the fish bred in them. Most well-to-do households, therefore, ate a fairly elaborately served carp four or five times a year. Today, most good fish shops will get a carp of two to eight pounds (1 to 4<