Stewed Carp is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of prepared carp that's stuffed with veal forcemeat and stewed with mushrooms, onions and parsley in a red wine and water stock that's made into a serving sauce by combining with matelotte sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Stewed Carp.
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This is a classic recipe for a Victorian version of Stewed Carp that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 273.—STEWED CARP.
These may be stewed whole or cut in pieces; the preparation is the same as for stewed eels or lampreys, No. 265.
Large-sized carp should be stuffed either with veal stuffing, or with forcemeat of any kind of fish; and stewed in a little stock with a small quantity of carrot, onion, &c., and a glass of red wine ; and when done,
dish up the carp ; strain the liquor into a stew pan, to be boiled down and incorporated with either matelotte sauce, No. 86 or No. 20 ; garnish with crayfish and quenelles, and serve.
Scale and gut the fish then split it down the back and lay open. Remove the small angular stone from the base of the skull (this can be biter). Either leave the fish whole or cut into pieces (if using whole then stuff the body cavity with veal or whiting forcemeat).
Combine in a pan with the mushrooms, carrots, onion, parsley and wine then season with nutmeg, salt and black pepper. Pour over 200ml of water, bring to a simmer, cover and stew slowly for about 40 minutes, or until the carp is very tender.
Strain the cooking juices into a pan and combine with the matelotte sauce and bring to a simmer. Arrange the fish on a serving plate, garnish with crayfish and veal quenelles and serve accompanied by the sauce.
