Sauces for Roast Carp

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


  1. Gravy and oyster liquor, beat it up thick with sweet butter, claret wine, nutmeg, slices of orange, and some capers, and give it a warm or two.
  2. Beaten butter with slices of orange, and lemon, or the juyce of them only.
  3. Butter, claret-wine, grated nutmeg, selt, slices of orange, a little wine-vinegar and the gravy.
  4. A little white-wine, gravy of the carp, an anchove or two dissolved in it, some grated nutmeg, and a little grated manchet, beat them up thick with some sweet butter, and the yolk of an egg or two, dish the carp, and pour the sauce on it.