CARP

a fresh water fish spending most of its time in muddy bottoms and banks. It is generally of bronze appearance and the larger specimens attain a weight of fifteen to eighteen pounds. There are many varieties, the three best known being the Buffalo or "Common," in season from the middle of July to October; the German, about half the size of the Buffalo and distinguished by its sides being bare of scales, in season from October to April; and the Salmon, a variety which by environment has attained a slight salmon tint and taste. The flesh of all except the Salmon is a firm white.

The German Carp are the descendants of fry imported from Germany, but they have lost some of the fine characteristics of the home fish.

added by the pass

Recipes that use carp

17 dishes across the Historical Foodie library call for carp.

The Epicurean · 17

No. 1128 Carp Carpe
No. 1129 Carp a la Chambord—Common Carp Carpe a la Chambord--Carpe Ordinaire
No. 1130 Carp Breaded and Broiled, Maitre d'Hotel Carpe Panee et Grillee, Maitre d'Hotel
No. 1131 Carp Fried, Garnished with Parsley Carpe Frite Garnie de Persil
No. 1132 German Carp with Sauerkraut Carpe Miroir a la Choucroute
No. 1133 Carp Stuffed a la Champenoise-Salmon Carpe Saumonee Farcie a la Champenoise
No. 1201 Matelote a la Mariniere, St. Mande Matelote a la Mariniere St. Mande
No. 1203 Matelote of Canotiers Matelote des Canotiers
No. 1204 Matelote of Carp, Miroir Matelote de Carpe, Miroir
No. 1205 Matelote of Fishermen Matelote des Pecheurs
No. 2307 "pain" of Pike Pain de Brochet
No. 2904 Physiological Omelet Omelette Physiologique
No. 442 Cardinal Sauce, Fat and Lean Sauce Cardinal en Gras et en Maigre
No. 498 Matelotte Sauce Sauce Matelotte
No. 532 Regence Sauce Sauce a la Regence
No. 552 Turtle Sauce, Fat and Lean Sauce Tortue Grasse et Maigre
No. 57 To Scale and Clean Fish; to Skin Eels Pour Ecailler le Poisson, le Nettoyer et Depouiller les Anguilles