To roast a Carp

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take a live carp, draw and wash it, and take away the gall, and milt, or spawn; then make a pudding with some grated manchet, some almond-paste, cream, currans, grated nutmeg, raw yolks of eggs, sugar, caraway-seed candied, or any peel, some lemon and salt, make a stiff pudding and put it through the gills into the belly of the carp, neither scale it, nor fill it too full; then spit it, and roust it in the oven upon two or three sticks cross a brass dish, turn it and let the gravy drop into the dish; being finely roasted, make sauce with the gravy, butter, juyce of orange or lemon, some sugar, and cinamon, beat up the sauce thick with the butter, and dish the carp, put the sauce over it with slices of lemon.