To Stew Carp

Ingredients

• carp
• flour
• lard
• 1/2 pint water
• 1/2 pint red wine
• 1 meat spoonful lemon pickle
• 1 meat spoonful walnut catsup
• mushroom powder
• cayenne
• 1 large onion
• 1 horseradish
• 1 large lump butter
• pickled mushrooms
• horseradish

Instructions

1. Gut and scale your fish, and wash and dry them well with a clean cloth.
2. Dredge them with flour, and fry them in lard until they are a light brown.
3. Then put them in a stew pan with half a pint of water and half a pint of red wine, a meat spoonful of lemon pickle, the same of walnut catsup, a little mushroom powder and cayenne to your taste, a large onion stuck with cloves, and a stick of horse-radish.
4. Cover your pan close up to keep in the steam.
5. Let them stew gently over a stove fire, till the gravy is reduced to just enough to cover your fish in the dish.
6. Then take the fish out, and put them on the dish you intend for the table.
7. Set the gravy on the fire, and thicken it with flour and a large lump of butter.
8. Boil it a little, and strain it over your fish.
9. Garnish them with pickled mushrooms and scraped horse-radish, and send them to the table.