Stewed Carp with Forcemeat Balls

An early recipe which occurs in various manuscripts from the days when all great houses and monasteries had their own fishponds. Carp were highly considered. In large ponds or lakes they grow to a good size over several years and have a delicate flavour and consistency. This is an adaptation of a recipe from Richard Dolby, who was head cook at the fashionable Thatched House Tavern in St James’s Street in about