1 whole Carp
1 cup bread stuffing
1 egg
1 cup bread crumbs
2 tablespoons butter
2 onions - chopped
1 bunch parsley
1 cup water
1 teaspoon Worcestershire sauce
1 lemon - sliced
1 tablespoon plain flour
1 tablespoon butter (extra)
Salt and Pepper to taste



Have the fish opened at the gills and the intestines drawn out through the opening. Wash the flesh with vinegar and let it stand for fifteen minutes.

Fill the fish with a bread stuffing, and sew the head down firmly. Brush the fish all over with an egg, cover it thickly with bread crumbs and a few lumps of butter.

Put 2 chopped onions and a bunch of parsley in the pan, and a cup of water mixed with 1 teaspoonful of Worcestershire sauce.

Bake for an hour in a moderate oven, basting occasionally. When the fish is done, place it on a heated platter and garnish with slices of lemon.

Add enough water to the gravy in the pan to make a half pint. Thicken with a tablespoonful of flour rubbed into 1 of butter. Cook for a moment, strain, add the juice of a lemon, and pepper and salt to taste. Serve in a gravy-boat.




This recipe is from How To Cook Fish -

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