Home › The Principles of Cookery › Carp, Boiled

Carp, Boiled

Wash, scale, and draw a carp, preserving the liver and roe. Put it into boiling salt and water, allowing a table-spoonful of salt to two quarts of water, and let it boil gently till it is ready. Make a sauce with half a pint of the liquor in which the fish was boiled, a cupful of port, two shallots finely minced, two boned anchovies, a table-spoonful of soy, salt and cayenne. Let these boil gently till the anchovies are dissolved, then thicken the sauce with flour and butter, and add the liver finely minced. Garnish with the roe fried, and slices of lemon. Time to boil, form twenty to thirty minutes. Sufficient for two persons.