Stewed Carp is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of carp boiled in stock flavoured with onions, spices, port wine and lemon juice. 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 traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
243. INGREDIENTS.—1 carp, salt, stock No. 105, 2 onions, 6 cloves, 12 peppercorns, 1 blade of mace, 1/4 pint of port wine, the juice of 1/2 lemon, cayenne and salt to taste, a faggot of savoury herbs.
Mode.—Scale the fish, clean it nicely, and, if very large, divide it; lay it in the stewpan, after having rubbed a little salt on it, and put in sufficient stock to cover it; add the herbs, onions, and spices, and stew gently for 1 hour, or rather more, should it be very large. Dish up the fish with great care, strain the liquor, and add to it the port wine, lemon-juice, and cayenne; give one boil, pour it over the fish, and serve.
Time.—1-1/4 hour. Average cost. Seldom bought.
Seasonable from March to October.
Sufficient for 1 or 2 persons.
Note.—This fish can be boiled plain, and served with parsley and butter. Chub and Char may be cooked in the same manner as the above, as also Dace and Roach.
Scale and clean the fish thoroughly. If the carp is large divide into thick steaks then rub inside and out with salt. Place in a stockpot then pour over just enough stock to cover. Add the onions, spices and herbs then bring to a gentle simmer, cover and cook slowly for 1 hour.
Gently lift out the fish and arrange in a serving bowl. Strain the stock and return to the pan. Stir in the port wine and lemon juice then season to taste.
Bring the mixture to a boil then take off the heat, pour over the fish and serve.
