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Herbert Beaver and Edward C. Lowe cookbook, 1765-1939
Page 5
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To Stew Carp Put a piece of Butter in the Pan you Stew your Carp in. Make it Very hot. But Take Care it does not burn. Then Flour the carp well and put them into your hot Butter. & When They are brown On one side, turn them on the Other. Then have ready Some hot gravey, And the Blood of the Carp, and pour It into your Stew pan Where the Fish Is browning. Put to a Large Brace of Carp three Anchovies, One Onion Stuck with Cloves some whole pepper, A Blade of Mace and a piece of horse Radish When the Carp are Stewed Enough, take them Out and Strain the Liqour, & thicken it up with a Little Bit of Butter & Flour, Squeeze some Lemon: & add Port-wine to your Taste two Glasses and &c:
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To Stew Carp Put a piece of Butter in the Pan you Stew your Carp in. Make it Very hot. But Take Care it does not burn. Then Flour the carp well and put them into your hot Butter. & When They are brown On one side, turn them on the Other. Then have ready Some hot gravey, And the Blood of the Carp, and pour It into your Stew pan Where the Fish Is browning. Put to a Large Brace of Carp three Anchovies, One Onion Stuck with Cloves some whole pepper, A Blade of Mace and a piece of horse Radish When the Carp are Stewed Enough, take them Out and Strain the Liqour, & thicken it up with a Little Bit of Butter & Flour, Squeeze some Lemon: & add Port-wine to your Taste two Glasses and &c:
Szathmary Culinary Manuscripts and Cookbooks
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