To Stew Carps

This recipe originates from early 18th-century Britain, (circa 1725), a time when elaborate fish stews were prominent in upper-class dining. Carp was considered a delicacy, and the use of wine, spirits, and exotic spices like mace and anchovies reflects the affluence of those who could access such ingredients. The dish exemplifies a blend of medieval and early modern English culinary traditions, where highly seasoned sauces and garnishes such as fried parsley showcased both skill and opulence. The use of blood and bold seasonings reveals a palate quite different from modern tastes. Recipes like this would have been found in manuscript cookbooks or household manuals of the well-to-do, written to preserve family or regional specialties.

Cooks in the 18th century would have used a stout iron or copper stewpan set over the hearth or a charcoal brazier to provide a steady, low heat for gentle simmering. A sharp knife was needed to clean the fish, while a grater or knife prepared the horseradish. Cloves were typically pressed into a whole peeled onion as a natural infuser. Liquids would have been strained through a fine cloth or mesh sieve, and sauces thickened by hand with a wooden spoon, perhaps in a separate pan set by the fire. For garnish, bunches of parsley were fried quickly in animal fat or clarified butter in a small pan heated over the fire, providing a crisp, vibrant touch to the finished dish.