Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 257

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Ingredients.—1 carp, salt, stock, 2 onions, 6 cloves, 12 peppercorns, 1 blade of mace,¼ pint of port wine, the juice of ½ lemon, cayenne and salt to taste, a faggot of savoury herbs. Mode.—Scale the fish, clean it nicely, and, if very large, divide it; lay it in the stewpan, after having rubbed a little salt on it, and put in sufficient stock to cover it; add the herbs, onions and spices, and stew gently for 1 hour, or rather more, should it be very large. Dish up the fish with great care, strain the liquor, and add to it the port wine, lemon-juice, and cayenne; give one boil, pour it over the fish, and serve. Time.—1¼ hour. Average cost. Seldom bought. Seasonable from March to October. Sufficient for 1 or 2 persons.

Note.—This fish can be boiled plain, and served with parsley and butter. Chub and Char may be cooked in the same manner as the above, as also Dace and Roach.