A Boke of Gode Cookery Presents

Carp to Roast

PERIOD: England, 17th century | SOURCE: The Whole Duty of a Woman: Or a Guide to the Female Sex, 1696 | CLASS: Authentic

DESCRIPTION: Spit-roasted fish, stuffed with an almond & herb dressing and basted with a sauce made of wine, orange juice, & cinnamon

Carp to Roast.

Beat Blanched Almonds into a past, with Cream, grated Bread, sweet Herbs, finely shred, Currans, Salt, a little beaten Nutmeg, and Ginger, draw you Carp at the Gills, and put in the Pudding at the same place, fastening it to the Spit, without running it into it, do it by tying on, prick the belly to let out the gravy, then sauce it with the Gravy, powder of Cinamon, sweet Butter and the juce of Oranges, beat up with a little Claret and sweet Herbs, shred small and boyled tender: Garnish with slices of Lemon.

RETURN TO: 17th Century English Recipes

A Boke of Gode Cookery17th Century English Recipes
© 1997 - 2002 James L. Matterer