The best way to stew a Carp

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Dress the carp and take out the milt, put it in a dish with then carp, and take out the gall, then save the blood, and scotch the carp on the back with your knife; if the carp be eighteen inches, take a quart of claret or white wine, four or five blades of large mace, 10 cloves, two good races of ginger slic’t, two slic’t nutmegs, and a few sweet herbs, as the tops of sweet marjoram, time, savory, and parsley chopped very small, four great onions whole, three or four bay-leaves, and some salt; stew them all together in a stew-pan or clean scowred kettle with the wine, when the pan boils put in the carp with a quarter of a pound of good sweet butter, boil it on a quick fire of charcoal, and being well stew’d down, dish it in a clean large dish, pour the sauce on it with the spices, lay on slic’t lemon and lemon-Peel, or barberries, grapes, or gooseberries, and run it over with beaten butter, garnish the dish with dryed manchet grated and searsed, and carved sippets laid round the dish.

In feasts the carps being scal’d, garnish the body with stewed oysters, some fryed in white batter, some in green made with the juyce of spinage: sometimes in place of sippets use fritters of arms, somtimes horse-raddish, and rub the dish with a clove or two of garlick.

For more variety, in the order abovesaid, sometimes dissolve an anchove or two, with some of the broth it was stewed in, and the yolks of two eggs dissolved with some verjuyce, wine, or juyce of orange; sometimes add some capers, and hard eggs chopped, as also sweet herbs, &c.