Page:Mrs Beeton's Book of Household Management.djvu/355

Rh Time.—From 1¼ to 1½ hours. Average Cost, 2s. 3d. Sufficient for 4 or 5 persons. Seasonable from November to March.

Ingredients.—1 carp, 3 tablespoonfuls of salad-oil, or clarified butter, 1 tablespoonful of Worcester sauce, 1 tablespoonful of lemon-juice, 1 tablespoonful of finely-chopped parsley, 1 dessertspoonful of finely-chopped onion, salt, cayenne. For the sauce: ¾ of a pint of milk, 1½ ozs. of flour, 1½ ozs. of butter, 2 tablespoonfuls of coarsely-chopped gherkins, salt and pepper.

Method.—Wash, scale, and clean the fish, and place it in an earthenware baking-dish. Mix together the salad-oil, Worcester sauce, lemon-juice, parsley, onion, season well with salt and cayenne, pour this mixture over the fish, and let it remain in it for at least 2 hours, basting at frequent intervals. Cover with a greased paper; bake gently for about 1 hour, and baste well. When it is nearly done, melt the butter in a stewpan, stir in the flour, add the milk, bring to the boil, and simmer for 5 or 6 minutes. Place the fish on a hot dish, strain the gravy in the tin into the sauce, add the gherkins, season to taste, and pour over the fish.

Time.—To bake, 1 hour. Average Cost, 2s. to 2s. 3d. Sufficient for 4 or 5 persons. Seasonable from November to March.

Ingredients.—1 carp of medium size, butter or fat for frying, vinegar salt and pepper, flour.

Method.—Soak the fish 1 hour in salt and water, then split it open, lay it flat, and REMOVE THE GALL-STONE FROM THE HEAD. Dry well, sprinkle with salt and cayenne, dredge with flour, and fry in hot butter or fat until nicely browned. Garnish with cut lemon and the roe fried, and serve with anchovy sauce, No. 288.

Time.—To cook, from 20 to 30 minutes. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 2 or 3 persons. Seasonable from November to March.

Ingredients.—1 carp, 2 ozs. of butter, 1 tablespoonful of finely-chopped