To broil a Carp in Staffado

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take a live carp, scale it, and scrape off the slime, wipe it clean with a dry cloth, and draw it, wash out the blood, and steep it in claret, white-wine, wine-vinegar, large mace, whole cloves, two or three cloves of garlick, some slic’t ginger, gross pepper, and salt; steep it in this composition in a dish or tray the space of two hours, then broil it on a clean scoured gridiron on a soft fire, & baste it with some sweet sallet oyl, sprigs of rosemary, time, parsley, sweet marjoram, and two or three bay-leaves, being finely broil’d; serve it with the sauce it was steeped in, boil’d up on the fire with a little oyster-liquor, the spices on it, and herbs round about it on the dish, run it over with sauce, either with sweet sallet oyl, or good beaten butter, and broil the milt or spawn by it self.