Carp, Baked
INGREDIENTS.-1 carp, forcemeat, bread-crumbs, 1 oz. of butter, 1/2 pint of stock (see STOCK), 1/2 pint of port wine, 6 anchovies, 2 onions sliced, 1 bay-leaf, a faggot of sweet herbs, flour to thicken, the juice of 1 lemon; cayenne and salt to taste; teaspoonful of powdered sugar.
CARROT JAM.
Stuff the carp with a delicate forcemeat, after thoroughly cleansing it, and sew it up, to prevent the stuffing from falling out.
Rub it over with an egg, and sprinkle it with bread-crumbs; lay it in a deep earthen dish, and drop the butter, oiled, over the breadcrumbs. Add the stock, onions, bay-leaf, herbs, wine and anchovies, an THE CARP. bake for 1 hour. Put 1 oz. of butter into a stewpan, melt it, and dredge in sufficient flour to dry it up; put in the strained liquor from the carp, stir frequently, and when it has boiled, add the lemon-juice and seasoning. Serve the carp on a dish garnished with parsley and cut lemon, and the sauce in a boat.
TIME.-1 hour.
SEASONABLE from March to October.