This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Fresh -water fish; second-rate in quality, yet has received much attention from the cooks because perhaps of its good shape to serve whole. In season from October to June.
The gills and backbone, which are the parts tasting unpleasantly of mud in some fish, are removed without quite separating the back; a stuffing of bread and oysters put in, the fish sewed up, egged and bread-crumbed on upper side, and baked; gravy made in the pan with tomatoes or Worcestershire sauce.
Split, floured and fried.
Like coblentz, with beer to boil in instead of wine; bits of bacon added.
Roes cooked with salt, vinegar and water 15 minutes, drained, chopped, mixed with bread crumbs, yolks, butter; baked in balls.
Scalloped carp roe in shells. " In illustration of how much depends upon the dressing of fish, it may be observed that a stewed carp is really a splendid dish; a boiled carp one of the worst brought to table." (See Buffalo-fish).