TO COOK A CARP,  With Izaak Walton

Part 2
Nov 29, 2020

I recently posted an excerpt from Izaak Waltons 1653 book, "The Compleat Angler," wherein Mr. W regales us on the catching of carp.

If you missed that, check it out here: To Catch A Carp, With Izaak Walton. Pt. 1

"The Compleat Angler" is one of the  most reprinted in the English language - odd enough, I suppose, considering its a fishing book.

But Walton doesn't leave you there, no siree.

He also comments on a great many things in the book, not the least of which are ways to prepare the fish you catch.

Now, we modern folk, with our factory food and agri-biz conglomerates, well, we don't think much of eating carp.
But you may rest assured that the lowly and often maligned carp has been a food source for eons. They were brought to the U.S. in the 1880's, en masse, by the Grant administration for just that reason.  Even today, people around the world consider the carp as fine fare.
The national dish of Iraq, for example, is a smoky flavored, fire-roasted carp that looks delicious.
Here's a look at that... Iraq's national dish: Masgouf

But lets go 450 years and a world away... and  have a look at how Ol' Izaak might have prepared his catch of carp for the table, shall we?...

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And having said thus much of the Carp,..., my next discourse shall be of the Bream, which shall not prove so tedious; and therefore I desire the continuance of your attention.

But, first, I will tell you how to make this Carp, that is so curious to
be caught, so curious a dish of meat as shall make him worth all your
labour and patience. 
And though it is not without some trouble and
charges, yet it will recompense both.

Take a Carp, alive if possible; scour him, and rub him clean with water
and salt, but scale him not: then open him; and put him, with his blood
and his liver, which you must save when you open him, into a small pot
or kettle.

Then take sweet marjoram, thyme, and parsley, of each half a
handful; a sprig of rosemary, and another of savoury; bind them into two
or three small bundles, and put them in your Carp, with four or five
whole onions, twenty pickled oysters, and three anchovies. 

Then pour upon your Carp as much claret wine as will only cover him; and season
your claret well with salt, cloves, and mace, and the rinds of oranges
and lemons. 

That done, cover your pot and set it on a quick fire till it
be sufficiently boiled. Then take out the Carp; and lay it, with the
broth, into the dish; and pour upon it a quarter of a pound of the best
fresh butter, melted, and beaten with half a dozen spoonfuls of the
broth, the yolks of two or three eggs, and some of the herbs shred:
garnish your dish with lemons, and so serve it up. And much good do you!"

And there you have it, dear friends - "Carp a la Walton"

Me personally, I think I'd prefer the masgouf.


Thanks for reading and Tight Lines,

David
Palmetto Fly n Fish

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TO CATCH A CARP,  With Izaak Walton
Part 1
Nov 27, 2020

One book stands out among all the others in the long history of fishing books: 

"The Compleat Angler," by Izaak Walton.

It was not the first fishing book when it appeared in 1653; Walton himself borrowed from others.
But, it is safe to say that it was the first well known volume in the genre.
And it has stood the test of time: "The Compleat Angler" has been reprinted and translated over 400 times.
Only the the Bible, and "The Complete Works of Shakespeare" beat its track record of printing in the English language 

The book itself is a poetic, pastoral dialogue between two men who embark from London on a fishing trip up England's Lea Valley. 
It is filled with observations of nature, the country way of life, and the simple virtues of fishing... published during a time of great social upheaval and civil war. 

Its also difficult to read by our standards, with quirky turns of phrase, as you'll soon see.

Of interest to modern anglers, however, is the fact that the work focuses mainly on practical advice to fishermen.
It covers various topics such as bait and fishing equipment, the habits of different kinds of fish, and ways to both catch and cook the fish discussed.

One such fish that was common in The Kingdom in the 17th century was the carp, good 'ol cyprinus carpio.
Walton gives us some useful tips on these fish, and what was used to catch one in those yonder days.

Lets have a look, and see what ol' Izaak has to say about it...

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"But yet I shall remember you of what I told you before, that he is a very subtil fish, and hard to be caught.

I have known a very good fisher angle diligently four or six 
hours in a day, for three or four days together, for a river Carp, and not have a bite.




And you are to note, that, in some ponds, it is as hard to catch a Carp as in 
a river; that is to say, where they have store of feed, and the water is of a 
clayish colour. 

But you are to remember that I have told you there is no rule 
without an exception; and therefore being possessed with that 
hope and patience which I wish to all fishers, especially to the 
Carp-angler, I shall tell you with what bait to fish for him. 

But first you are to know, that it must be either early, or late; and let me tell you, that
in hot weather, for he will seldom bite in cold, you cannot be too early, or too late 
at it. And some have been so curious as to say, the tenth of April is a fatal day 
for Carps.

The Carp bites either at worms, or at paste: and of worms I 
think the bluish marsh or meadow worm is best; but possibly 
another worm, not too big, may do as well, and so may a green gentle.*

* Here, a “green gentle” is a full and fresh maggot. 
Maggots are, of course the larvae of common flies. 
Like all such larval grubs, when they get past a certain point in 
development, they envelope themselves in a chrysalis, from
which they later emerge as the flying adult. 
In this use, then, “green” refers to a maggot that has not gone 
that far along. 
Oddly enough, maggots were called “gentles” during Waltons 
day, and even more oddly, they were called that right up into 
modern times. 

And as for pastes, there are almost as many sorts as there are medicines for 
the toothache; 

but doubtless sweet pastes are best; I mean, pastes made 
with honey or with sugar: which, that you may the better beguile this crafty 
fish, should be thrown into the pond or place in which you fish for him, some 
hours, or longer, before you undertake your trial of skill with the angle-rod; and 
doubtless, if it be thrown into the water a day or two before, at several times, and in 
small pellets, you are the likelier, when you fish for the Carp, to obtain your desired 
sport. 

Or, in a large pond, to draw them to any certain place, that they may the better 
and with more hope be fished for, you are to throw into it, in some certain
place, either grains, or blood mixt with cow-dung or with bran; or any garbage, as 
chicken's guts or the like; 


...and then, some of your small, sweet pellets with which you propose to angle: and 
these small pellets being a few of them also thrown in as you are angling, will be 
the better.

And your paste must be thus made: take the flesh of a rabbit, or cat, cut small; and
bean-flour*; and if that may not be easily got, get other flour; and then, mix these 
together, and put to them either sugar, or honey, which I think better: and then  
beat these together in a mortar, or sometimes work them in your hands, your 
hands being very clean.

* bean flour is made from dried legumes: broad beans, peas, 
or, perhaps, garbanzos. This was used at the time as an extender for 
wheat flour. 


Hey, wait... did he say "cat flesh??"


Then make it into a ball, or two, or three, as you like best, for your use: but you 
must work or pound it so long in the mortar, as to make it so tough as to hang 
upon your hook without washing from it, yet not too hard. 

That you may the better keep it on your hook, you may knead with your paste 
a little, and not too much, white or yellowish wool.

And if you would have this paste keep all the year, for any other fish, then mix with 
it virgin-wax and clarified honey, and work them together with your hands, before 
the fire; then make these into balls, and they will keep all the year.

And if you fish for a Carp with gentles, then put upon your hook a small piece of 
scarlet about this bigness, it being soaked in or anointed with oil of petre, called by 
some, oil of the rock* and if your gentles be put, two or three days before, into a box 
or horn anointed with honey, and so put upon your hook as to preserve them to be 
living, you are as like to kill this crafty fish this way as any other.


* “oil of petre” is the archaic English phrase for petroleum. 
Here I believe Walton refers to naturally occurring asphalt tar, or 
bitumen pitch. 
The word “petroleum” literally means “rock oil” in Latin, and this 
material was well known in his time. It had been used widely for 
thousands of years as waterproofing and adhesive... caulking in 
ships, or in shoes, for example, and ancient Iraqis used it as an 
adhesive mortar in their houses, 6,000 years ago.

I expect it is these adhesive qualities which Walton employed on his 
hook – as a way to stick the maggot grubs on, rather than impaling 
them.

But still, as you are fishing, chew a little white or brown bread in your mouth, and 
cast it into the pond about the place where your float swims. 
Other baits there be; but these, with diligence and patient watchfulness, will do 
better than any that I have ever practiced or heard of. 

And yet I shall tell you, that the crumbs of white bread and honey made into a 
paste is a good bait for a Carp; and you know, it is more easily made." 

Source - Project Gutenberg

Chicken guts? Cats?
Toothache medicines?
Petroleum?
Things were certainly different in Waltons day!

To follow up this treatise on carp angling, Walton also included a dandy recipe 
for cooking these wily fish. That will be coming in part 2, so stay tuned.

Thanks and Tight Lines,

David
Palmetto Fly N Fish

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