Home › The Principles of Cookery › Carp, Baked

Carp, Baked

Wash, scale, and draw the fish. Squeeze over it the juice of two lemons, and let it remain in this for an hour, turning it at the end of half an hour. Put it into a dish, pour upon it three ounces of oiled butter, and strew over it two minced shallots. Cover it with oiled writing-paper, and bake it gently, basting it frequently. When it is nearly baked, melt three ounces of butter in a stewpan, and stir smoothly into it a table-spoonful of flour and a cupful of boiling water, a small salt-spoonful of salt, and a little cayenne. Let the sauce boil; then add to it gradually half a pint of new milk or cream, and, at the last moment, draw it from the fire and add the juice of a lemon. Mince finely four large gherkins, stir them into the sauce, and pour it over the fish. Time to bake, one hour. Sufficient for two persons.