The best way to boyl a Carp.
8. Take a Carpy (alive if possible) scour him and rub him clean with Water and Salt,
The angler's vade mecum, or, A compendious, yet full, discourse of angling discovering the aptest methods and ways ... for the catching all manner of fresh-water fish ... : together with a brief discourse of fish ponds, and not only the easiest but most palatable ways of dressing all sorts of fish ... / by a lover of angling.
About this Item
- Title
- The angler's vade mecum, or, A compendious, yet full, discourse of angling discovering the aptest methods and ways ... for the catching all manner of fresh-water fish ... : together with a brief discourse of fish ponds, and not only the easiest but most palatable ways of dressing all sorts of fish ... / by a lover of angling.
- Author
- Chetham, James, 1640-1692.
- Publication
- London :: Printed for Tho. Bassett ...,
- 1681.
- Rights/Permissions
-
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- Subject terms
- Fishing -- Early works to 1800.
- Fishes -- Early works to 1800.
- Cite this Item
-
"The angler's vade mecum, or, A compendious, yet full, discourse of angling discovering the aptest methods and ways ... for the catching all manner of fresh-water fish ... : together with a brief discourse of fish ponds, and not only the easiest but most palatable ways of dressing all sorts of fish ... / by a lover of angling." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A32790.0001.001. University of Michigan Library Digital Collections. Accessed May 3, 2024.
Pages
Page 173
but scale him not, then open him, and put him with his Blood and his Liver (which you must save when you open him) into a small Pot or Kettle, then take sweet Marjoram, Time and Parsly, of each half a handful, a sprig of Rosemary and another of Savory, bind them into two or three small bundles, and put them to your Carp, with 4 or 5 whole Onyons, twenty pickled Oysters, and three Anchovies, then pour upon your Carp, as much Claret Wine as will cover him; and season the Claret well with Salt, Cloves, brui∣sed Mace, slic'd Nutmeg, and the rinds of O∣ranges and Lemons, that done, cover the Pot, and set it on a quick fire, till it be sufficiently boyled, then take out the Carp and lay it with the broth in the Dish, and pour upon it a quarter of a pound of good fresh Butter, mel∣ted and beaten with half a dozen spoonfuls of the Broth, the Yealks of two or three Eggs, and some of the Herbs shred; Garnish the Dish with Lemons and so serve it up. If you be not willing to be at the charges of the Wine, you may, in its stead, put good Sider, and for want of that, some white Wine, good Beer-vi∣negar and Water will serve very well, instead of the Claret, you may also omit the pickled Oysters and Anchovies, and it will, notwith∣standing such omission, eat very well.
In the same manner you may dress other Fish, only you must for others omit the Blood and Liver: As Pike Bream, Trout, Pearch,
Page 174
Grayling, &c. Those that have scales being scal'd, and put them into the Liquor before it boyls.
The common way of boyling Fish, is to draw, scale them, if scales, and wipe them clean, and then to set over a Kettle with as much water as will cover the Fish, and to put therein some Beer-Vinegar, good store of sweet Fennel and Salt, and when the Liquor boils very well up, to put in the Fish, and when boyled enough, let the water run off, and lay them on a hot Powter Dish, and serve them up with beaten Butter, and some shred Parsly boyled by it self.