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?...

*****  *****  *****  *****  *****  *****  *****  *****  *****  *****  ***** 

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

Dont forget to subscribe, comment and  visit us at Palmetto Fly N Fish  

© whatever rights as may exist, reserved