To stew a Carp seven several ways

Name: To stew a Carp seven several ways
Ingredients: Otherways, stewed oysters to garnish the carp, and some boil’d bottoms of artichocks, put them to the stewed oysters or skirrets being boil’d, grapes, barberries, and the broth thickned with yolks of eggs strained with some sack, white wine, or caper liquor.; Otherways, stewed oysters to garnish the carp, and some boil’d bottoms of artichocks, put them to the stewed oysters or skirrets being boil’d, grapes, barberries, and the broth thickned with yolks of eggs strained with some sack, white wine, or caper liquor.; Otherways, stewed oysters to garnish the carp, and some boil’d bottoms of artichocks, put them to the stewed oysters or skirrets being boil’d, grapes, barberries, and the broth thickned with yolks of eggs strained with some sack, white wine, or caper liquor.; Otherways, stewed oysters to garnish the carp, and some boil’d bottoms of artichocks, put them to the stewed oysters or skirrets being boil’d, grapes, barberries, and the broth thickned with yolks of eggs strained with some sack, white wine, or caper liquor.; Otherways, stewed oysters to garnish the carp, and some boil’d bottoms of artichocks, put them to the stewed oysters or skirrets being boil’d, grapes, barberries, and the broth thickned with yolks of eggs strained with some sack, white wine, or caper liquor.; Otherways, stewed oysters to garnish the carp, and some boil’d bottoms of artichocks, put them to the stewed oysters or skirrets being boil’d, grapes, barberries, and the broth thickned with yolks of eggs strained with some sack, white wine, or caper liquor.; Or no fruit, but keep the order aforesaid, only adding sweet marjoram, stripped tyme, parsley, and savory, bruise them with the back of a ladle, and put them into the broth.; Or no fruit, but keep the order aforesaid, only adding sweet marjoram, stripped tyme, parsley, and savory, bruise them with the back of a ladle, and put them into the broth.; Otherways, stewed oysters to garnish the carp, and some boil’d bottoms of artichocks, put them to the stewed oysters or skirrets being boil’d, grapes, barberries, and the broth thickned with yolks of eggs strained with some sack, white wine, or caper liquor.; Otherways, stewed oysters to garnish the carp, and some boil’d bottoms of artichocks, put them to the stewed oysters or skirrets being boil’d, grapes, barberries, and the broth thickned with yolks of eggs strained with some sack, white wine, or caper liquor.; Or leave out carrots and fruit, and put samphire and capers, and thicken it with French barley tender boil’d.; Or leave out carrots and fruit, and put samphire and capers, and thicken it with French barley tender boil’d.; Or no fruit, but keep the order aforesaid, only adding sweet marjoram, stripped tyme, parsley, and savory, bruise them with the back of a ladle, and put them into the broth.; Or no fruit, but keep the order aforesaid, only adding sweet marjoram, stripped tyme, parsley, and savory, bruise them with the back of a ladle, and put them into the broth.; For variety of garnish, carrots in dice-work, some raisins, large mace, a few prunes, and marigold flowers, boil’d in the foresaid broth.; For variety of garnish, carrots in dice-work, some raisins, large mace, a few prunes, and marigold flowers, boil’d in the foresaid broth.; Or leave out carrots and fruit, and put samphire and capers, and thicken it with French barley tender boil’d.; Or leave out carrots and fruit, and put samphire and capers, and thicken it with French barley tender boil’d.; For variety of garnish, carrots in dice-work, some raisins, large mace, a few prunes, and marigold flowers, boil’d in the foresaid broth.; For variety of garnish, carrots in dice-work, some raisins, large mace, a few prunes, and marigold flowers, boil’d in the foresaid broth.; For variety of garnish, carrots in dice-work, some raisins, large mace, a few prunes, and marigold flowers, boil’d in the foresaid broth.; For variety of garnish, carrots in dice-work, some raisins, large mace, a few prunes, and marigold flowers, boil’d in the foresaid broth.; For the foresaid broth, yolks of hard eggs strained with some steeped manchet, some of the broth it is stewed in, and a little saffron.; For the foresaid broth, yolks of hard eggs strained with some steeped manchet, some of the broth it is stewed in, and a little saffron.; For the foresaid broth, yolks of hard eggs strained with some steeped manchet, some of the broth it is stewed in, and a little saffron.; For the foresaid broth, yolks of hard eggs strained with some steeped manchet, some of the broth it is stewed in, and a little saffron.; Take a carp, scale it, and scrape off the slime, wipe it with a dry cloth, and give it a cut or two cross the back, then put it a boiling whole, parted down the back in halves, or quarters, put it in a broad mouthed pipkin with some claret or white-wine, some wine-vinegar, and good fresh fish broth or some fair water, three or four blades of large mace, some slic’t onions fryed, currans, and some good butter; cover up the pipkin, and being finely stewed, put in some almond-milk, and some sweet herbs finely minced, or some grated manchet, and being well stewed, serve it up on fine carved sippets, broth it, and garnish the dish with some barberries or grapes, and the dish with some stale manchet grated and sears’d, being first dryed.; Take a carp, scale it, and scrape off the slime, wipe it with a dry cloth, and give it a cut or two cross the back, then put it a boiling whole, parted down the back in halves, or quarters, put it in a broad mouthed pipkin with some claret or white-wine, some wine-vinegar, and good fresh fish broth or some fair water, three or four blades of large mace, some slic’t onions fryed, currans, and some good butter; cover up the pipkin, and being finely stewed, put in some almond-milk, and some sweet herbs finely minced, or some grated manchet, and being well stewed, serve it up on fine carved sippets, broth it, and garnish the dish with some barberries or grapes, and the dish with some stale manchet grated and sears’d, being first dryed.; Take a carp, scale it, and scrape off the slime, wipe it with a dry cloth, and give it a cut or two cross the back, then put it a boiling whole, parted down the back in halves, or quarters, put it in a broad mouthed pipkin with some claret or white-wine, some wine-vinegar, and good fresh fish broth or some fair water, three or four blades of large mace, some slic’t onions fryed, currans, and some good butter; cover up the pipkin, and being finely stewed, put in some almond-milk, and some sweet herbs finely minced, or some grated manchet, and being well stewed, serve it up on fine carved sippets, broth it, and garnish the dish with some barberries or grapes, and the dish with some stale manchet grated and sears’d, being first dryed.; Take a carp, scale it, and scrape off the slime, wipe it with a dry cloth, and give it a cut or two cross the back, then put it a boiling whole, parted down the back in halves, or quarters, put it in a broad mouthed pipkin with some claret or white-wine, some wine-vinegar, and good fresh fish broth or some fair water, three or four blades of large mace, some slic’t onions fryed, currans, and some good butter; cover up the pipkin, and being finely stewed, put in some almond-milk, and some sweet herbs finely minced, or some grated manchet, and being well stewed, serve it up on fine carved sippets, broth it, and garnish the dish with some barberries or grapes, and the dish with some stale manchet grated and sears’d, being first dryed.

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

Take a carp, scale it, and scrape off the slime, wipe it with a dry cloth, and give it a cut or two cross the back, then put it a boiling whole, parted down the back in halves, or quarters, put it in a broad mouthed pipkin with some claret or