To hash a Carp

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Take a carp, scale, and scrape off the slime with your knife, wipe it with a dry cloth, bone it, and mince it with a fresh water eel being flayed and boned; season it with beaten cloves, mace, salt, pepper, and some sweet herbs, as tyme, parsley, and some sweet marjoram minced very small, stew it in a broad mouthed pipkin, with some claret wine, gooseberries, or grapes, and some blanched chesnuts; being finely stewed, serve it on carved sippets about it, and run it over with beaten butter, garnish the dish with fine grated manchet searsed, and some fryed oysters in butter, cockles, or prawns.

Sometimes for variety, use pistaches, pine-apple-seeds, or some blanch’t almonds stew’d amongst the hash, or asparagus, or artichock boil’d & cut as big as chesnuts, & garnish the dish with scraped horse-radish, and rub the bottom of the dish in which you serve the meat, with a clove or two of garlick. Sometimes mingle it with some stewed oysters, or put to it some oyster-liquor.