Carpe Grillée A La Farce, Carp Stuffed And Broiled

See Ragout de Farce d'Ozeille. Prepare such Ragout, and stuff the Carp with a part of it, when properly cleaned; make the remainder rather more liquid with Cream and Broth, to servc under the Carp when well broiled, being first marinated with a little Oil, chopped Parsley, Shallots, Thyme, Laurel, Pepper and Salt; baste with the Marinate and Butter while broiling.

Carpe Frite - Fried Carp

Split a Carp at the Back, flatten the Back-bone, (or cut it out) and marinate it about two hours, with a glass of Vinegar and Water, Parsley, whole Shallots, one clove of Garlick, two of Spices, Thyme, Laurel, whole Pepper and Salt; then drain it, and flour it over; fry it on a smart fire, and serve with fried Parsley round it.

Carpe A L' Etuv'ee. Stewed Carp

Make a Rissollet (viz. brown Butter and Flour) with Flour and Butter, then add half Wine and Water sufficient, according to the bigness of the Fish, which cut into large pieces, and put into the Rissollet, with small Onions half boiled, a faggot of sweet Herbs, Herbs, two or three Cloves, Mushrooms, Pepper and Salt, Thyme and Laurel; stew on a middling fire until the Liquid is reduced pretty thick; take out the Faggot and Laurel-leaf, add one or two chopped Anchovies, and some whole Capers, and garnish the Dish with fried Bread.

Etuv'ee De Carpe A La Chartreuse

* Chartreux, an Order of Friars, who eat no Meat, and are famous for dressing Fish and Greens.

Cave the Blood of a large Carp, clean and gut it well, and wash the Inside with red Wine, which also save; garnish the bottom of a stewing Fish-kettle with bits of Carrots, Parsneps, slices of Onions, sprigs of Parsley, one clove of Garlick, and two large cloves of Shallots, each stuck with a Clove; put the Carp upon these, with Salt and whole Pepper, the Blood which you saved, a sufficiency of Wine, a good bit of Butter, and two or three spoonfuls of Water; stew it on a middling fire: When the Fish is done, sift the Liquor, and reduce it to the consistence of a Sauce; add another bit of Butter, mixed with chopped Anchovies, Capers, and Flour, make a pretty thick Liai-son, and serve upon the Fish.

Carpe En Matelotte - Matlot Of Carp

Cut a Carp into large pieces, and also any other kind of Freshwater Fish, as Pikes, Eels, Tench, etc. etc. put all together into a Stew-pan, and make a Rissollet, with Butter and Flour, half Broth, and half red Wine, adding one dozen of small Onions scalded, some whole Mushrooms, and a faggot of sweet Herbs; boil these together until the Onions are almost done, then put the Fish therein, with Pepper, Salt, two Cloves, and a little Nutmeg; boil on a smart fire, and the Fish will only require about half an hour:

Let the Sauce be much reduced, take out the Faggot, add one or two chopped Anchovies, and garnish the Dish with fried Bread.

Carpe En Matelottc A La Mariniere - Matlot Of Carp, The Mariner's Fashion

Boil some small Onions to three parts, and put them into a pan or pot, with a Carp, and other sorts of Fish cut into large pieces, being only gutted, but not washed; keep the Blood, which add to the Fish, with as much red Wine as covers the whole, a piece of Butter, a good bit of Lemon-peel, two Laurel-leaves, Pepper and Salt; boil on a smart fire, stir-ring it some time, for fear it should catch at the bottom: When done, take out the Lemon-peel, and turn it over upon the Dish, sans Façons, or carelessly.