Carpe Braisée au vin Rouge

Name: Carpe Braisée au vin Rouge (Carp)
Cuisine: French
Ingredients: 6 oz fat bacon; A carp of 3 or 4 lb; 3 or 4 anchovies; salt and ground pepper, just over; salt and ground pepper, just over; a pint of red wine; 1 pint of boiling water; 3 or 4 medium onions; 4 carrots; 2 garlic cloves; a bunch of herbs

Carp

Preparation info

Serves
4

Difficulty
Easy

Appears in

Plats du Jour

By Patience Gray and Primrose Boyd

Published 1957

About

Ingredients

A carp of 3 or 4 lb
6 oz fat bacon
3 or 4 medium

Europe
United Kingdom
France
Main course

Method

Prepare a carp of 3 or 4 lb in weight by removing its scales and entrails, washing it well, and leave it for a few hours in salt water to which a tablespoonful of wine vinegar has been added.

Place some strips of fat bacon on the bottom