To broil or toast a Carp divers ways, either in sweet Butter or Sallet Oyl

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take a carp alive, draw it, and wash out the blood in the body with claret wine into a dish, put to it some wine vinegar and oyl, then scrape off the slime, & wipe it dry both outside & inside, lay it in the dish with vinegar, wine, oyl, salt, and the streight sprigs of rosemary and parsley, let it steep there the space of an hour or two, then broil it on a clean scowred gridiron, (or toast it before the fire) broil it on a soft fire, and turn it often; being finely broil’d, serve it on a clean scowred dish, with the oyl, wine, and vinegar, being stew’d on the coals, put it to the fish, the rosemary and parsley round the dish, and some about the fish, or with beaten butter and vinegar, or butter and verjuyce, or juyce of oranges beaten with the butter, or juyce of lemons, garnish the fish with slices of orange, lemon, and branches of rosemary; boil the milt or spawn by it self and lay it in the dish with the Carp.

Or make sauce otherways with beaten butter, oyster liquor, the blood of the carp, grated nutmeg, juyce of orange, white-wine, or wine vinegar boil’d together, crumbs of bread, and the yolk of an egg boiled up pretty thick, and run it over the fish.