lean a carp and cover it with salted cold water and vinegar.
Soak for an hour, then drain and dry.
Stuff with seasoned crumbs, sew up, and put into a deep
baking-pan.
Brush with beaten egg,
sprinkle with bread-crumbs and dot with butter.
Add two sliced onions and a pinch of sweet herbs,
a cupful each of sweet wine and stock,
and a teaspoonful of anchovy paste.
Bake for an hour, basting as needed.
Take out the fish, strain the liquor,
thicken with a tablespoonful of butter rolled in
flour, and season with salt, pepper, lemon-juice,
and a pinch of sugar.
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