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Carp


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

CARP. Some prefer the ones with soft roe to the ones with hard, and some otherwise. And note that sterile ones are worth more than either of the others.

Item, in preparing it, take out the bitter parts which are at the base of the throat, and this done, you can cook the head whole, and it will cook cleanly: and if those parts are not removed, the head will stay all bloody and bitter. And as far as this is concerned, if the bitter parts are not removed whole and without breaking, you must wash the place and rub it with salt, and if the parts are removed whole, you do not need to wash the head nor anything else, but it is appropriate to boil the head first, and quite soon after the tail, and then the remainder, and all on a small fire. Cooked carp is eaten with green sauce, and if any is left over, put it in a galantine.

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Other versions of this recipe:

Carp (Le Viandier de Taillevent)


Recipes with similar titles:

Grape dish (Le Viandier de Taillevent)

LXXXXIIII To make crepa (Due Libri di Cucina - Libro B)




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