Gevulde Karper
"Stuffed Carp"
From the treasured pages of Het Hollands, of Neederlands kook-boek
Unknown Author
Gevulde Karper
"Uwe Karper wel geschrapt zynde, haal’er ’t Ingewand uit, splyt hem op den Rug, ligt de Huid op, en haal’er het Vlees af, dat gy wel klein moet hakken, met een weinig Vlees van den Aal, Pieterseli, versse Boter, Zout, Peper, Hom van Karper, fijne Kruiden, en Champinjons. Vul vervolgens de Huid of ’t Vel van je Karper, bind hem wel toe, en doe het in een Casserool met Boter, Nat van Vis of een helder Erwt-zap, gewoon Bereidsel, en wat geroost Meel om te binden. Als je Karper wel gaar is, foo schept gy se op in een Schotel met je Saus daar over, en gy zet se op voor ’t eerste Geregt met sodanig Optooisel als gy wilt."
English Translation
"Once your carp is well scraped, remove the innards, split it along the back, lift the skin, and take off the flesh, which you must chop very finely, together with a little eel meat, parsley, fresh butter, salt, pepper, carp milt, fine herbs, and mushrooms. Then stuff the skin of your carp, tie it well, and put it in a casserole with butter, fish stock or a clear pea broth, regular seasoning, and some toasted flour to thicken. When your carp is well cooked, scoop it onto a platter with your sauce over it, and serve it as the first dish with whatever garnish you like."
Note on the Original Text
Early 18th-century recipes like this are written as brief, almost conversational instructions, reflecting an audience expected to have practical kitchen knowledge. Quantities and timings are rarely precise—all things are done 'to taste' and 'until done.' The spelling is of early modern Dutch and may seem archaic: 'Uwe' (your), 'wel geschrapt zynde' (well scraped), 'Casserool' (casserole), etc. Modern readers must interpret and adapt according to current ingredients and sensibilities while savoring the creativity—and flexibility—of historical kitchens.
Title
Het Hollands, of Neederlands kook-boek (1725)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1725
Publisher
J. du Vivie
Background
A delectable journey into 18th-century Dutch cuisine, this cookbook serves up traditional recipes, culinary wisdom, and a flavorful glimpse of the Netherlands’ rich gastronomic heritage.
Kindly made available by
Internet Archive
This recipe for 'Gevulde Karper' (Stuffed Carp) was published in 1725 in 'Het Hollands, of Neederlands kook-boek', a key collection of early Dutch cookery. Fish, particularly freshwater species like carp, featured prominently in 18th-century Dutch cuisine, both for festive occasions and Lenten observance. The dish showcases the ingenuity of historical cooks, creating refined presentations from humble ingredients. Eel and mushrooms add luxurious earthiness, while herbs and butter reflect the evolving tastes of an affluent mercantile class. The inclusion of carp milt evokes the nose-to-tail eating ethos of the period.
The preparation would have called for a sturdy fish scaler and sharp filleting knives to expertly remove carp flesh from the delicate skin. A mortar and pestle—or a heavy knife—would be used to chop and blend the filling. Linen or kitchen twine tied the fish neatly. A deep earthenware or cast iron casserole, often placed near the hearth or over coals, provided the gentle, controlled heat necessary for poaching. Wooden spoons stirred the butter and stock mixture to keep the sauce binded and smooth. Serving was done on large, decorated platters.
Prep Time
30 mins
Cook Time
45 mins
Servings
6
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 2–3 lb fresh carp, cleaned and scaled
- 3.5 oz eel meat (or 3.5 oz smoked trout, as a substitute)
- Handful (about 0.75 oz) fresh parsley, chopped
- 1.75 oz unsalted butter, plus extra for greasing
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- Carp roe (soft roe/milt), if available, about 1.75 oz
- 1 tbsp (about 0.2 oz) mixed fresh herbs (e.g. thyme, marjoram, chervil)
- 3.5 oz fresh mushrooms, minced
- 1 cup fish stock or clear vegetable/pea broth
- 3 tbsp (about 0.9 oz) toasted breadcrumbs
Instructions
- Begin with a freshly cleaned carp, weighing about 2–3 lb, scaled and gutted.
- Carefully split the fish along its back and remove the flesh from the skin, keeping the skin intact as much as possible.
- Finely chop the carp flesh along with about 3.5 oz of eel meat (or use smoked trout as a substitute if eel is unavailable).
- Add a generous handful of chopped fresh parsley, 1.75 oz soft unsalted butter, a pinch of salt, a good grind of black pepper, and, if available, the milt (soft roe) of the carp.
- Incorporate a tablespoon of finely chopped mixed herbs (such as thyme, marjoram, and chervil) and about 3.5 oz minced mushrooms (champignons are classic).
- Stuff this mixture back into the carp skin, shaping it carefully, and tie it securely with kitchen twine.
- Place the filled carp into a buttered casserole or Dutch oven.
- Moisten with around 1 cup fish stock or a clear vegetable broth (in earlier times, pea broth was suggested).
- Add a few tablespoons of toasted breadcrumbs to thicken the sauce.
- Bake or simmer gently until the carp is cooked through, about 40–50 minutes, occasionally spooning the juices over the fish.
- When done, transfer the stuffed carp to a serving dish, pour the sauce over, and garnish as desired—perhaps with herbs or lemon slices—for a splendid first course.
Estimated Calories
320 per serving
Cooking Estimates
You will need about half an hour to prepare the fish and ingredients before cooking. The carp will take about 45 minutes to cook in the oven or on the stove. This recipe makes 6 servings, and each serving has about 320 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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