DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1750-1780

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Page 82

82. To Stew a Carpe.
Take ye carpe wn he is alive & lay him in a pewter dish yn stick him one both sids ye taile or as near ye head as you can [yt?] it may bleed a good deal yn put some strong broth in to ye blood & strain it throw a live [illegible] scall & dres ye carpe put your broth & Clarit wine as much of one as ye other in to ye stew pan wt 4 or 5 blads of mace 4 or 5 onyons 4 clove a nutmeg sliced, a little ginger a little bunch of tim & savory some whole paper 5 anchovs lett ye stew to gether before you put in your carpe yn put ym in & turn ym one other side with a slice wn you thinck ym enough upon ye sid you lade ym in upon be carefull not to brack ym if ye tail or fins came of wn you take ym up yn lay ym where ye came from yn take out most of ye spice all ye onyons & all ye hearbs & shake in a little butter yn pore it upon ye fish & garnish with lemon [barberes?] lay [sipits?] round ye dish. A puding for ye belly of ye carpe Take parsly [sorrille?] fine lemon peell a little [ongion?] boyle thees till ye are tender yn chop ym small take a small whitting or perch & bone it & take of ye skin chop it small wt 6 oyster, a little paper salt, a little greated bread & ye yolks of 10 eggs.

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82. To Stew a Carpe. Take ye carpe wn he is alive & lay him in a pewter dish yn stick him one both sids ye taile or as near ye head as you can [yt?] it may bleed a good deal yn put some strong broth in to ye blood & strain it throw a live [illegible] scall & dres ye carpe put your broth & Clarit wine as much of one as ye other in to ye stew pan wt 4 or 5 blads of mace 4 or 5 onyons 4 clove a nutmeg sliced, a little ginger a little bunch of tim & savory some whole paper 5 anchovs lett ye stew to gether before you put in your carpe yn put ym in & turn ym one other side with a slice wn you thinck ym enough upon ye sid you lade ym in upon be carefull not to brack ym if ye tail or fins came of wn you take ym up yn lay ym where ye came from yn take out most of ye spice all ye onyons & all ye hearbs & shake in a little butter yn pore it upon ye fish & garnish with lemon [barberes?] lay [sipits?] round ye dish. A puding for ye belly of ye carpe Take parsly [sorrille?] fine lemon peell a little [ongion?] boyle thees till ye are tender yn chop ym small take a small whitting or perch & bone it & take of ye skin chop it small wt 6 oyster, a little paper salt, a little greated bread & ye yolks of 10 eggs.