Stuffed and Baked 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, breaded, and baked with butter and oyster liquor before being served with a white wine and oyster sauce flavoured with lemon juice and Harvey's sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Stuffed and Baked Carp.
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This is a classic recipe for a Victorian version of Stuffed and Baked 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. 274.—CARP, STUFFED AND BAKED.
See Codfish, No. 219.
Modern Redaction
Ingredients:
1 medium whole carp
200g veal stuffing
400g butter, melted
salt and freshly-ground black pepper, to taste
60ml oyster liquor
200g brown breadcrumbs
For the Sauce:
240g butter
120g plain flour
140ml Harvey's sauce
140ml white wine
1 tbsp anchovy essence
cayenne pepper and freshly-grated nutmeg, to taste
1 tbsp capers, chopped
2 tbsp lemon juice
30 scalded oysters (or use tinned)
Method:
Clean, scale and gut the carp then wash thoroughly inside and out. Wipe dry then stuff the cavity with veal stuffing. Sew the body opening closed then truss the fish in the form of an S and set in a baking dish. Use a sharp knife to make deep incisions along the sides of the fish then pour over the melted butter and oyster liquor.
Season with salt and black pepper then transfer to an oven pre-heated to 180°C and bake for about 90 minutes, basting frequently with the pan juices. When half done sprinkle brown breadcrumbs to coat the fish (repeat this process several times during the final cooking stages to ensure the fish is evenly coated.
When the carp is done, carefully lift out onto a warmed serving dish. Strain the pan juices into a saucepan and place on the hob. Work in 240g butter and the flour until smooth then add the Harvey's sauce, white wine and anchovy essence. Season to taste with cayenne pepper and nutmeg then work in the capers, lemon juice and oysters. Bring the sauce to a boil, pour over the carp and serve.
