Pickled carp

(Recipe #25, pages 131 – 132)

Scale and gut the carp, separate the gall bladder from the liver, and remove the intestines; wash the fish, rub them inside and out with salt and let them rest a while. Replace the roe and dry the fish. They can also be divided and cut into pieces in advance.

Then brush the fish with high quality olive oil and cook it slowly on a gridiron until done and golden brown. Absent a gridiron, a frying pan will also serve, but it must be shaken frequently to keep the fish from sticking. While the fish is cooling, boil vinegar with lemon peel, shallots or onions, whole spices, mace, some salt, and a bay leaf; when the liquid has cooled, pour it over the fish. After a few days, the carp is ready to eat; it will keep for several weeks if the liquid is brought to a boil again halfway through the period.

Translated by David Green.


Cold carp with a sauce

(Recipe #24, page 131)

Scale the carp, gut it as usual, rinse it well, and salt it for 1 hour. Then place it in a frying pan, add ¼ quart of wine or Weißbier [wheat beer], some seasoning, tarragon, parsley, and about 3 ounces of butter, and cook the fish slowing until tender, basting frequently. Then let it cool, place remoulade or à la diable sauce on a platter, lay the carp on the sauce, and decorate the rim with eggs and parsley.

Translated by David Green.

Fried whole carp

(Recipe #23, page 131)

Scale and wash the carp; to gut it, slit the back rather than the belly, salt it, and dry it out after an hour. Turn it in egg and breadcrumbs and fry it in a shallow pan in foaming butter or lard until golden brown. Serve hot. Do not cover the pan while frying the fish, which would soften the flesh; that will also happen if the fish is not brought to the table immediately.

Translated by David Green.

Carp with Polish sauce

(Recipe #21, pages, 130 – 131)

Kill the carp as described in no. 1, scale and split , cut in pieces, and reserve the blood in vinegar.

For every 3 pounds of fish, take 3 carrots, 1 parsnip, 2 parsley roots, 3 onions, and ¼ celery root, all sliced; place in a casserole with some ginger, a few cloves and peppercorns, and a couple of bay leaves. Add equal parts of beer and water and boil for ¼ hour. Then place the carp in the liquid, add the necessary salt, 3 ounces of butter, ½ of a seeded lemon, the blood, and a wine-glassful of vinegar (including the vinegar mixed with the blood); cook tightly covered for another ¼ of an hour. Continue reading

Carp with claret sauce

(Recipe #20, page 130)

Scale the carp and drain its blood into half a cup of vinegar; otherwise proceed as in no. 19. When the pieces have been washed, place them in a casserole with salt, sliced onions, coarse ground pepper and nutmeg, lemon slices, and bay leaves. Add some Weißbier [wheat beer] or water and enough claret to just cover the carp.

Remove the scum as carefully as possible, add a large knob of butter along with some zwieback crumbs, and cook slowly until the sauce becomes quite thick.

Shortly before serving, stir in the blood and a bit of sugar, place the carp in a dish, and strain the sauce over it.

Translated by David Green.

Carp au bleu

(Recipe #19, page 130)

Kill and gut a carp as described in no. 1, split it lengthwise, cut each half into 2–3 pieces, and wash them. Carp can be cooked au bleu like trout and served piping hot. They are done when the fins are easy to pull out. To accent the color, cover the carp with a dish. Send it to the table with hot melted butter and finely chopped parsley, or with a plain horseradish sauce.

Carp require a lot of salt.

Translated by David Green.