Recipe Manuscript

To Dress A Carp

Name: To Dress A Carp
Prep time: PTPT30M
Cook time: PTPT1H30M
Yield: 6
Cuisine: European
Ingredients: 1 whole carp (1.5-2 kg), cleaned; 50 g pickled oysters (or fresh oysters, briefly poached, plus a little brine); 3 anchovies, drained; 30 g parsley, chopped; 20 g thyme, chopped; 15 g winter savory, chopped (or substitute with more thyme/marjoram if unavailable); 20 g marjoram, chopped; 75 g mushrooms, finely chopped; 1 small carp liver (from the fish); 60 g fresh breadcrumbs; 2 egg yolks; 2 tbsp finely chopped onion or shallot; 1/2 tsp salt; 1/4 tsp ground black pepper; 1/4 tsp ground mace; 1/4 tsp ground cloves; 120 ml dry red wine (claret); 50 g unsalted butter, for basting; 40 g unsalted butter, for finishing sauce; Juice of 1-2 oranges; Kitchen twine or trussing needle (for sewing carp)

1740

From the treasured pages of Mrs. Knight's receipt book

Written by Mrs. Knight

Culinary Enlightenment (1700 - 1800)European Advanced Dinner Lunch

Original Recipe • 1740

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Dress A Carp

"First open ye carp at ye gills as if it had no belly out of wch take ye guts keep ye liver very smal this with some pyckled oysters and 2 or 3 anchovies a great deal of sweet herbs as parslie thyme winter savory marjoram some mushroms shred all these and mix them with ye liver a little salt & peper some grated bread a little onion or shalot ye yolks of 2 eggs some mace & cloves much as he will hold with a blade of a knife saw it up thrust ye spit thro ye mouth down ye body from ye head to ye tail you must then with care let it roast very slow in a pan under it to save ye gravy ye must baste it with claret anchovey & butterr mold together ye fat that falls from it into ye pan will do it under it wch you intend it ye dish into wth ye sauce yt is roasted in ye pan with some butterr & ye juice of an orange or two."

Note on the Original Text

Like many 18th-century English recipes, the text blends precise directions with significant assumed knowledge, omitting detailed quantities and time. Instructions are given in continuous prose, sometimes with archaic spellings: 'ye' for 'the', 'saw' (sew), 'pyckled' (pickled), and herbs like 'parsly' (parsley). Period recipes rarely specify exact measurements, expecting cooks to judge based on experience and the size of their ingredients and vessels. The language is lively and direct—focused on action, not on modern standardized method.

Modern Kitchen Interpretation

Recipe's Origin

Mrs. Knight's receipt book - Click to view recipe in book

Title

Mrs. Knight's receipt book (1740)

You can also click the book image above to peruse the original tome

Writer

Mrs. Knight

Era

1740

Publisher

Unknown

Background

Step into the refined kitchens of 18th-century England with Mrs. Knight’s culinary collection, where time-honored recipes, hearty roasts, and elegant pastries await the enterprising cook.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This elaborate stuffed carp recipe hails from around 1740, penned by Mrs. Knight, a figure typical of the landed English gentry who compiled household manuals and receipts for both everyday and festive occasions. Carp was a prized fish in 18th-century England, especially in households with the luxury of carp ponds. The array of ingredients reflects the fashionable influences of continental cookery—intensely savory stuffings with oysters, anchovies, and fresh herbs, crowned by the sophisticated finishing touch of citrus and wine in the sauce. Such a recipe would have graced larger households' tables, particularly for special dinners and banquets.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The preparation would have relied on a sharp knife for dressing the fish and chopping the herbs, a trussing needle (or fine skewer) and linen thread to sew up the opening, and a manual spit to thread the fish for roasting over an open hearth fire. Frequent basting would have been managed with a pastry brush made of bundled feathers or cloth. A heavy metal or earthenware drip pan was crucial for catching the precious drippings beneath the spit. The final sauce would have been quickly finished in the pan over the fire or on the hearthstone.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

1 hr 30 mins

Servings

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 (3.5-4.5 lb), cleaned
2 oz pickled oysters (or fresh oysters, briefly poached, plus a little brine)
3 anchovies, drained
1 oz parsley, chopped
0.7 oz thyme, chopped
0.5 oz winter savory, chopped (or substitute with more thyme/marjoram if unavailable)
0.7 oz marjoram, chopped
2.5 oz mushrooms, finely chopped
1 small carp liver (from the fish)
2 oz fresh breadcrumbs
2 egg yolks
2 tbsp finely chopped onion or shallot
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground mace
1/4 tsp ground cloves
1/2 cup dry red wine (claret)
1.75 oz unsalted butter, for basting
1.5 oz unsalted butter, for finishing sauce
Juice of 1-2 oranges
Kitchen twine or trussing needle (for sewing carp)

Instructions

Begin by preparing a whole carp (about 3.5-4.5 lb), opening it carefully at the gills without slitting the belly, and removing the guts while reserving the small liver.
In a bowl, finely chop a mixture of about 2 oz pickled oysters, 3 anchovies, a large handful each of fresh parsley, thyme, winter savory, and marjoram (or dried versions if fresh are unavailable), and 2.5 oz mushrooms.
Mix this with the reserved liver, a pinch each of salt and black pepper, 2 oz fresh breadcrumbs, 2 tablespoons finely chopped onion or shallot, 2 egg yolks, and a pinch each of ground mace and cloves.
Stuff as much of this mixture as the fish will hold.
Sew the opening closed with kitchen twine or a trussing needle.
Thread a roasting spit through the mouth and length of the body, from head to tail.
Roast very slowly over moderate heat, basting regularly with a sauce made from 1/2 cup dry red wine (claret), 2 mashed anchovies, and 1.75 oz butter blended together.
Place a pan underneath to catch drippings, which will enrich the sauce.
Once the fish is cooked, remove to a serving dish.
Enrich the pan drippings with 1.5 oz more butter and the juice of 1-2 oranges, stir well, and pour over the fish to serve.

Estimated Calories

450 per serving

Cooking Estimates

It takes about 30 minutes to prepare the fish and stuffing, plus 1 hour 30 minutes for slow roasting. This recipe serves 6 people, and each serving contains about 450 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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Recipe's Origin

Title

Mrs. Knight's receipt book (1740)

You can also click the book image above to peruse the original tome

Writer

Mrs. Knight

Era

1740

Publisher

Unknown

Background

Step into the refined kitchens of 18th-century England with Mrs. Knight’s culinary collection, where time-honored recipes, hearty roasts, and elegant pastries await the enterprising cook.