Another most excellent way to stew a Carp

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take a carp and scale it, being well cleansed and dried with a clean cloth, then split it and fry it in clarified butter, being finely fryed put it in a deep dish with two or three spoonfuls of claret wine, grated nutmeg, a blade or two of large mace, salt, three or four slices of an orange, and some sweet butter, set it on a chafing dish of coals, cover it close, and stew it up quick, then turn it, and being very well stewโ€™d, dish it on fine carvโ€™d sippets, run it over with the sauce it was stewed in, the spices, beaten butter, and the slices of a fresh orange, and garnish the dish with dry manchet grated and searsed.

In this way you may stew any good fish, as soles, lobsters, prawns, oysters, or cockles.