To Stew Carp Or Tench
From the treasured pages of Cookbook of 1720 approximately
Unknown Author
To Stew Carp Or Tench
"Take the Carp & clean it & slay it in a Stew pan, when you open it keep all the blood, & mix with it a pint & a half of gravy, a pint of red Wine, as much water as will cover it, put into it a litle Limon peel, a blade or two of mace, a bunch of Sweet herbs, & two Anchovies, you may add Oysters & Shrimps if you please, when the fish is Stew'd enough on one Side turn it & Stew it as much on the other, & when thoroughly dry'd take as much of the liquor you Stew'd it in as will Serve for Sauce & thicken it with half a pound of butterr workt up in a litle flower, which when well boyl'd pour over the fish, garnish the Sides of your dish with pickles, crisp'd fennel, & Shrimps, & if you please you may lay over the fish the belly fry'd & a few large Oysters."
Note on the Original Text
The recipe is written in the straightforward, action-driven prose typical of early 18th-century English cookery, lacking detailed measurements but relying on the cook’s experience and intuition. Early modern spelling and grammar (e.g., 'slay' for 'lay', 'boyl'd' for 'boiled', 'litle' for 'little') are present, and the use of '&' for 'and' is common. Instructions focus on process rather than quantities, assuming a familiarity with kitchen practice and the ability to adjust methods as needed. This fluid, slightly informal format reflects both a living oral tradition and the manuscript’s role as a personal reminder for skilled cooks, rather than a precise instructional text.
Title
Cookbook of 1720 approximately (1720)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1720
Publisher
Unknown
Background
A delightful window into early 18th-century kitchens, this historical culinary tome brims with recipes, culinary wisdom, and the flavors of a bygone era—offering food enthusiasts a taste of both tradition and intrigue.
Kindly made available by
Folger Shakespeare Library
This recipe is taken from an English manuscript dated circa 1720, during a period in which elaborate fish stews were considered fashionable and impressive dishes for upper-class tables. The inclusion of wine, gravy, anchovies, and shellfish reflects the rich, layered flavors popular in early 18th-century cuisine, where fusion of land and sea ingredients was celebrated. The use of pickles and decorative garnishes demonstrate the period's love of visual presentation and flavor contrast. Recipes such as this were often written for skilled domestic cooks in affluent households, showing the household’s sophistication and resources.
In the early 18th century, cooks would have used a large stewpan or braising pot over a wood or coal-fired hearth. Sharp knives were employed for cleaning and filleting the fish, and wooden spoons or spatulas for turning and basting. A mortar and pestle or chopping knife would be used for chopping herbs and anchovies. Strainers or slotted spoons helped with garnishing and serving the delicate portions without breaking them. For sauce-making, cooks would work butter and flour together by hand to ensure smooth thickening, and the sauce would be poured over the plated fish before adding the final garnishes.
Prep Time
30 mins
Cook Time
30 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
- 1 whole carp or tench (about 3–4½ lb), gutted and cleaned, blood reserved
- 3 cups beef or fish stock (gravy)
- 2 cups red wine
- Water, as needed to cover fish
- Lemon peel (one strip, approx. 2 inches)
- 1–2 blades mace
- Small bunch mixed fresh herbs (parsley, thyme, bay)
- 2 anchovy fillets (approx. ¾ oz), chopped
- 3.5 oz oysters, shelled (optional)
- 3.5 oz shrimp, cooked and peeled (optional, plus extra for garnish)
- 8 oz unsalted butter
- 1 tbsp plain flour
- Pickles, for garnish
- Fresh fennel, crisped (thinly sliced and chilled in ice water)
- Additional fried fish belly and large oysters (optional, for garnish)
Instructions
- Begin by cleaning a whole carp (or tench), keeping the blood aside.
- Place the fish in a large saucepan or casserole dish.
- Combine the reserved blood with about 3 cups of good-quality beef or fish stock (gravy), 2 cups of red wine, and enough water to just cover the fish.
- Add a strip of lemon peel, 1–2 blades of mace, a bunch of mixed herbs (such as parsley, thyme, and bay), and two chopped anchovy fillets in oil.
- You may also add 3.5 oz each of shelled oysters and small cooked shrimp if desired.
- Simmer the fish gently, spooning liquid over it.
- After 10–15 minutes, carefully turn the fish and continue to stew on the other side until just cooked through (total 20–30 minutes depending on size).
- For the sauce, remove enough of the stewing liquid to make an ample sauce (about 1¼ cups) and reduce slightly.
- Thicken by whisking in 8 oz of butter mixed with 1 tbsp of flour, and cook until the sauce is glossy and slightly thickened.
- Pour this over the fish.
- Garnish the serving platter with assorted pickles, crisped fennel, and extra shrimp.
- Optionally, fry the belly portion of the fish with large oysters and lay these decoratively atop the fish.
Estimated Calories
500 per serving
Cooking Estimates
Preparing the fish and ingredients usually takes about 30 minutes. The fish simmers for 20 to 30 minutes, depending on its size. The recipe makes about 6 servings, with each serving containing around 500 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.
Join the Discussion
Rate This Recipe
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Die Grieß Nudlen Zumachen
This recipe comes from a rather mysterious manuscript cookbook, penned anonymous...
Ein Boudain
This recipe comes from an anonymous German-language manuscript cookbook from 169...
Ein Gesaltzen Citroni
This recipe, dating from 1696, comes from an extensive anonymous German cookbook...
Browse our complete collection of time-honored recipes