Recipe Manuscript

To Stew A Carp

Name: To Stew A Carp
Prep time: PTPT20M
Cook time: PTPT30M
Yield: 6
Cuisine: European
Ingredients: 1 large carp, about 1.5–2 kg, cleaned and gutted; 3–4 whole cloves; 1/4 teaspoon ground mace or 2–3 blades whole mace; 1 liter claret (substitute with dry red wine); 125 ml water; 2 large bay leaves; 1 strip lemon peel (about 5 cm); 1 sprig fresh sweet marjoram; 1 sprig fresh lemon thyme (or regular thyme); 1/4 onion (about 30 g), sliced; 100 g fresh mushrooms, chopped; 6–8 large oysters, plus a few tablespoons oyster liquor (substitute canned or jarred oysters if fresh not available); 1/8 teaspoon ground nutmeg; Salt and pepper to taste; Optional thickener: 1 tablespoon flour mixed with 1 tablespoon butter (beurre manié); To garnish: pickled oysters, cooked cockles, pickled mushrooms, lemon slices, small gherkins or cornichons

1707

From the treasured pages of Mrs. Rachel Kirk Book 1707

Written by Rachel Kirk

Culinary Enlightenment (1700 - 1800)European Intermediate Dinner Lunch

Original Recipe • 1707

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

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

To Stew A Carp

"Take a large carp and dres it stuff in the body a few cloves and mace sett on the pan and put in a quart of clarett and a gill of water two large bay leaves and a little lemon pill sweet marjoram a little lemon time and a peice of an onion when your carp is almost enough take it up cover it close by the fire then thicken your sauce but be sure you doe not make it too light shred a few Mushroms and a few large oysters and a little oyster liquor shred a little mace a little shred nuttmeg thicken together then put in your carp and let it heat thorough then dish it and let your sauce be warm and pour it on the top garnish your dish with pickles oysters cockles and pickles Mushroms a little lemon and a few green pickles to dish it up hott:"

Note on the Original Text

Early 18th-century recipes like this were written as continuous narrative, assuming a certain level of kitchen experience. Quantities were often vague (‘a few’, ‘little’), and ingredients listed as discovered through practice rather than constituting a fixed list. Spellings were highly variable—‘dres’ for dress, ‘pill’ for peel, ‘sett’ for set. Notes about ‘not making the sauce too light’ meant not to thin it excessively, and ‘to dish it up hott’ was the period spelling for ‘hot’. Modern cooks will need to use best judgment to determine precise quantities and timings.

Modern Kitchen Interpretation

Recipe's Origin

Mrs. Rachel Kirk Book 1707 - Click to view recipe in book

Title

Mrs. Rachel Kirk Book 1707 (1707)

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

Writer

Rachel Kirk

Era

1707

Publisher

Unknown

Background

A remarkable collection of early 18th-century recipes, Rachel Kirk's work invites readers into the kitchens of the past where classic culinary traditions and timeless flavors come alive. Expect a charming medley of savory feasts and sweet treats reflective of the era's sophisticated palate.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from Rachel Kirk’s 1707 manuscript, a window into the domestic kitchens of early Georgian England. At that time, 'to stew a carp' in claret with spices and an assortment of garden herbs signaled both affluence and culinary ambition, as imported spices and wine were status symbols. Oysters and mushrooms added decadence, common in the era’s love of rich, layered flavors. Stewed fish dishes like this were centerpieces at festive and upper-class tables, often heavily garnished for show. The combination of sweet spices, herbs, and acidic wine creates a complex, warming sauce that typifies English cookery of the late 17th and early 18th centuries.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original recipe would have required a large brass or copper stewpan set over an open hearth or a charcoal-fired stove. Fish was cooked gently over coals, turned and basted by hand. Knives for cleaning and preparing the carp and mushrooms, wooden spoons for stirring, and strainers for preparing garnishes would be in use. Oysters would have to be freshly shucked with sturdy oyster knives. Serving would take place on a grand platter, arranged artfully with pickles and garnishes.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

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 large carp, about 3–4 1/2 lb, cleaned and gutted
3–4 whole cloves
1/4 teaspoon ground mace or 2–3 blades whole mace
1 quart claret (substitute with dry red wine)
1/2 cup water
2 large bay leaves
1 strip lemon peel (about 2 in.)
1 sprig fresh sweet marjoram
1 sprig fresh lemon thyme (or regular thyme)
1/4 onion (about 1 oz), sliced
3 1/2 oz fresh mushrooms, chopped
6–8 large oysters, plus a few tablespoons oyster liquor (substitute canned or jarred oysters if fresh not available)
1/8 teaspoon ground nutmeg
Salt and pepper to taste
Optional thickener: 1 tablespoon flour mixed with 1 tablespoon butter (beurre manié)
To garnish: pickled oysters, cooked cockles, pickled mushrooms, lemon slices, small gherkins or cornichons

Instructions

To recreate this splendid 18th-century carp stew, start by preparing a large, cleaned carp, about 3–4 1/2 lb.
Into the body cavity, insert a few whole cloves and a pinch of ground mace.
Place the fish in a large deep pan.
Pour in 1 quart of claret (a dry red wine) and 1/2 cup of water.
Add two large bay leaves, a strip of lemon peel, a sprig each of fresh sweet marjoram and lemon thyme (or regular thyme if lemon thyme is unavailable), and a chunk of onion.
Simmer gently until the carp is just cooked through (about 20–30 minutes, depending on size).
Remove the carp carefully, cover, and keep warm.
To finish the sauce, add a handful of chopped mushrooms and 6–8 large oysters (add a few spoonfuls of their reserved liquor), another tiny pinch each of finely ground mace and nutmeg.
Simmer and thicken the sauce gently—use a little flour or beurre manié (1 tablespoon flour mixed with 1 tablespoon butter) if needed, but avoid making it too heavy.
Return the carp to the pan, allow it to heat through thoroughly, then transfer the fish to a serving dish and ladle the warm sauce over.
Garnish with a vibrant array of pickled oysters, cockles, pickled mushrooms, lemon slices, and a few green pickles (small gherkins are good).
Serve hot for a feast to impress any guest.

Estimated Calories

380 per serving

Cooking Estimates

You will need about 20 minutes to prepare the ingredients for this dish, and the cooking itself takes about 30 minutes. Each serving contains around 380 calories. The recipe serves 6 people.

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.