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Robert Godfrey receipts, 1665-1799
Page 74
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To Stew Carp Lord Chesterfields way - put it in a pan cove it close put in about a quart of Clarret cut a brace of carp in the quills and let them bleed into it then scale your Carp and wipe them clean and gut them reserveing the liver and [illegible] and Spaw rub your Carp within and without- with Salt then rub y.m with a cloth after which put them into your pan of wine with the blood and put to them a bunch of sweet herbs some white peper whole 5 or 6 bldes of mace a little handful of Salt a large Onion a quarter of a pound of butter 3 Anchovies Chopt small cover these and set them on a quick fire shakeing them gently once or twice to keep them from burning when they are half stewed strew some grated bread on the Carp and urn them and strew some grated- bread on the other side and then put in the liver [quill?] and spaw when they are enough set them by covered while the sauce is made_____ _____ _____ _____ _____ and for y.E sauce beat 3 quarters of a pound of butter - thick with the yolks of Eggs mix it with some or all - the liquore the Carp is stewed in beat it thick and send it up hot-- ---------- ------- -------
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To Stew Carp Lord Chesterfields way - put it in a pan cove it close put in about a quart of Clarret cut a brace of carp in the quills and let them bleed into it then scale your Carp and wipe them clean and gut them reserveing the liver and [illegible] and Spaw rub your Carp within and without- with Salt then rub y.m with a cloth after which put them into your pan of wine with the blood and put to them a bunch of sweet herbs some white peper whole 5 or 6 bldes of mace a little handful of Salt a large Onion a quarter of a pound of butter 3 Anchovies Chopt small cover these and set them on a quick fire shakeing them gently once or twice to keep them from burning when they are half stewed strew some grated bread on the Carp and urn them and strew some grated- bread on the other side and then put in the liver [quill?] and spaw when they are enough set them by covered while the sauce is made_____ _____ _____ _____ _____ and for y.E sauce beat 3 quarters of a pound of butter - thick with the yolks of Eggs mix it with some or all - the liquore the Carp is stewed in beat it thick and send it up hot-- ---------- ------- -------
Szathmary Culinary Manuscripts and Cookbooks
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