Carpe A La Polonoise, Carp Polish Fashion

Cut a Carp into large pieces, and flit the Head in two; put it into a Stew-pan, with a piece of Butter, slices of Onions, bits of Carrots, Parsley, green Shallots, Thyme, Laurel, whole Pepper and Salt; soak it a little while; then add a pint of Beer, and a good glass of Brandy: When done, sift the Sauce; add a bit of Butter rolled in Flour, and the Juice of a Seville Orange; reduce the Sauce pretty thick, and serve upon the Fish.

Carpe A La Broche, Roasted Carp

Stuff a Carp with a Farce made of Butter, Bread Crumbs, fine Spices, Capers, Anchovies, Parsley, and green Shallots, all finely chopped; lard it with fillets of fresh Anchovies, first soaked to take out the Salt, tie it to a skewer, and then six it to the spit; cover it over with two or three doubles of Paper, well buttered, and baste it with white Wine, boiled with some Butter, two Laurel-leaves, and one clove of Garlick: Serve with what Sauce or Ragout you think proper.

Carpe Eu Hachis - Hashed Carp

Cut small Carps into little pieces, and put them into a Stew-pan, with a bit of Butter, chopped Parsley, Shallots, Pepper, Salt, and Nutmeg, half a pint of white Wine, a few spoonfuls of Onion Gravy, and a little Flour; boil slowly, and reduce the Sauce; garnish the Dish round with fried Bread.

Carpe En Redingotte, (a Great-coat) - Masked Carp

Stuff a Carp with chopped Parsley, green Shallots, Pepper and Salt, mixed with Butter; boil it in Broth, with half white Wine, bits of Roots, Onions sliced, a Faggot, two or three Cloves, Salt and Pep-per: Cut a large Eel into three pieces, open it at the Belly, take out the Bones, and lard it like a Frican-deau; boil this also on a smart fire, in Broth and white Wine, with a few slices of Ham, Veal, and whole Mushrooms: When the Eel is done, sift the Sauce, and reduce it to a Caramel, with which glaze the Eel, and cover the Carp with it: Serve with what Sauce or Ragout you please, either of Meat or stewed Greens.

Carpe En Ecusson. Carp In The Form Of A Scutcheon

Clean two or three small Carp, and take up the Skin; cut some of the Meat into small long fillets, and make a Farce with part of it, the Roes, Bread Crumbs soaked in Cream, chopped Parsley, Shallots, Pepper and Salt, mixed with a few Yolks of Eggs, and a little Butter: Cut bits of Bread the bigness of a crown-piece, or in what shape you please; lay some of a the Farce upon each piece, the Tail of a Crawfish in the middle, and fillets of the Carp round, intermixed with fillets of Truffles; cover this with some more of the Farce, and make them either high or flat, according to the quantity: Cut the Skins into bits to cover the upper part of each Scutcheon, bake them in a moderate oven, and serve with a Sauce made of the Trimmings of the Carps, white Wine and Cullis.

Carpe Au Prince - The Prince's Fashion, (from The Richness Of The Preparation)

Stuff a Carp with a good ready-made Ragout, and few it up; take up the Skin of one side, lard it as a Fricandeau, boil it a few minutes in white Wine, and then take it out to drain: Garnish the bottom of a Dish with a Farce made of the fat Livers of roasted Poultry, scraped Lard, proper Seasoning, and Bread Crumbs, mixed with Yolks of Eggs; lay the Carp upon this, cover the larded side with slices of Bacon, and bake it in the oven: When done, drain the Fat off, glaze the larded side with a Glaze made of Veal and Ham, and serve with a Spanish. Sauce, or any other, adding a good Lemon Squeeze.

Filets De Carpes De Plusieurs Façons - Carp Fillets In Different Manners

Cut the Fillets to what bigness you think proper; make a Sauce with the Trimmings and the Head, by soaking them together some time, with a bit of Butter, Shallots, Parsley, two Cloves, Mushrooms, a little Fennel, and a glass of white Wine and Broth; let them simmer a good while, then sift the Liquid, and put the Fillets thereto, to simmer sometime; reduce the Sauce pretty thick, and add Pepper and Salt, and a Lemon Squeeze when ready to serve. - Another way is to boil the Fillets in white Wine and Broth, with a Faggot, Salt, and whole Pepper: When they are done, drain them, and serve upon a Ragout of stewed Greens, such as Sorrel, Lettuces, Cucumbers, etc.