Originalrezept:
Scale and wash your Carps clean before you open them; then slit them carefully, and save the Blood in Vinegar; take out all the Inside with Caution, for Fear of breaking any Thing, because they must not be wash’d on the Inside; put into their Bellies some whole Pepper, Salt, and a Blade of Mace. Cover them in the Stew-pan with Claret, and Half as much Water; put in Spice, Sweet Herbs, and a Bit of Horse Radish; stir them gently, and turn them when they are enough. Lay them on the Dish to drain, and boil up the Sauce they were stewed in, with two Anchovies bon’d and wash’d, and the Vinegar the Blood was sav’d in, and a Pound of good Butter. Thicken it with a little Flour before you put in your Butter.
Übersetzung:
Geschmorter Karpfen
Kategorisierung:
Fisch & Schalen- und Krustentiere:Hauptzutaten: Butter, Clairet (Claret - Rotwein), Essig, Gewürze, Karpfen, Kräuter, Kren (Meerrettich), Mehl, Muskatblüte, Pfefferkörner, Salz, Sardellen, Wasser
Transkription:
Marlene Ernst
Zitierempfehlung:
Marlene Ernst (Transkription): "To Stew Carp", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 064,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-stew-carp (22.11.2024).
Datenbankeintrag erstellt von Marlene Ernst.