Recipe Manuscript

To Stew Carpes

Name: To Stew Carpes
Prep time: PTPT20M
Cook time: PTPT1H50M
Yield: 6
Cuisine: European
Ingredients: 1–1.5 kg carp (or substitute trout or another freshwater fish); 750 ml claret (dry red wine); 750 ml water; 3–4 medium onions, quartered; 2–3 tablespoons cider vinegar or 2 tablespoons verjuice; 1 lemon, peel only (plus extra for garnish); 1 tbsp salt; 20 g fresh ginger root, sliced; 1/4 tsp black pepper, ground; 1/4 tsp ground mace; 1/4 tsp ground cloves; 1/4 tsp ground nutmeg; 3–4 anchovy fillets (salt-cured or in oil); 1 small bunch mixed fresh herbs (parsley, rosemary, thyme, bay); Extra for sauce: 500 ml claret, 6–8 anchovy fillets, 1–2 onions, 1/4 tsp nutmeg, 1/4 tsp pepper, 1/4 tsp mace; 200 g unsalted butter; 2 egg yolks (or 2 tbsp brown butter/roux); Garnish: fresh horseradish root, sliced mushrooms, cooked oysters, cooked shrimps, lemon slices

1700

From the treasured pages of Receipt book

Unknown Author

Renaissance (1400 - 1700)European Intermediate Dinner Lunch

Original Recipe • 1700

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Stew Carpes

"Take Claret according to the Quantity of fish Sour Sider or Verjuice a handfull of salt ginger pepper, Mace Cloves and Nutmegg of each a little good store of Onyons and a Bundle of Sweet Herbs some Anchovies let halfe the liquor be water for fear it prove to Sour Lemon pealle also for the Sauce Take a pint of Claret, Nutmeggs, pepper Anchovies a dozen, an Onyon or two and a little Mace; let these boyle an hour then take Gravy and some of the fish which they was boyld in, thicken it upp with browne butterr or eggs add near halfe a pound of butterr serve it up with sliced Lemmon Horseradish Mushrooms, Oysters, and shrimps adds much to the goodness of the dish"

Note on the Original Text

This recipe, like many early modern English recipes, is written in a narrative, stream-of-consciousness style with minimal punctuation and measurements. Ingredients and instructions are woven together rather than separated. Spelling is inconsistent and phonetic (‘boyle’ for boil, ‘Sider’ for cider), and quantities are often vague (‘handfull’, ‘good store’). Such a style expects an experienced cook who understands proportions and common techniques. The recipe also presumes familiarity with terms like 'verjuice' (acidic juice from unripe grapes), 'claret' (red Bordeaux), and 'browne butter'.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book - Click to view recipe in book

Title

Receipt book (1700)

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

Writer

Unknown

Era

1700

Publisher

Unknown

Background

A delightful glimpse into the kitchens of the early 18th century, this historic culinary manuscript promises a feast of recipes, remedies, and perhaps a pinch of mystery. Expect both practical fare and elegant inspiration for the curious cook.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe is drawn from a manuscript dated around 1700, a time when English cuisine was both hearty and experimental, fusing native ingredients with ideas from continental Europe. Claret (French red wine), verjuice, and anchovies reflect international trade and tastes, while the use of complex spices shows the wealth and curiosity of the period. Carp, a freshwater fish common in estate ponds, was highly prized in the 17th and early 18th centuries. At this time, dishes were often served with elaborate garnishes and 'sauces' to show refinement and generosity at the table. The inclusion of luxury seafood like oysters and shrimps further points to the celebratory or upper-class nature of the meal.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 1700, most cooking was done over an open hearth. Fish would be stewed in large cast iron or copper pots. Knives were used for chopping onions and herbs. Strainers helped in separating fish from liquid. Whisks or wooden spoons were used to stir and emulsify the sauce, while butter was browned in pans or pots. Serving platters—often pewter or ceramic—displayed the finished fish garnished with lemon slices and herbs.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

1 hr 50 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

2–3 lb carp (or substitute trout or another freshwater fish)
1 1/4 pints claret (dry red wine)
1 1/4 pints water
3–4 medium onions, quartered
2–3 tablespoons cider vinegar or 2 tablespoons verjuice
1 lemon, peel only (plus extra for garnish)
1 tbsp salt
3/4 oz (about 1 thumb-sized piece) fresh ginger root, sliced
1/4 tsp black pepper, ground
1/4 tsp ground mace
1/4 tsp ground cloves
1/4 tsp ground nutmeg
3–4 anchovy fillets (salt-cured or in oil)
1 small bunch mixed fresh herbs (parsley, rosemary, thyme, bay)
Extra for sauce: 1 pint claret, 6–8 anchovy fillets, 1–2 onions, 1/4 tsp nutmeg, 1/4 tsp pepper, 1/4 tsp mace
7 oz unsalted butter
2 egg yolks (or 2 tbsp brown butter/roux)
Garnish: fresh horseradish root, sliced mushrooms, cooked oysters, cooked shrimps, lemon slices

Instructions

To make Stewed Carp in the modern kitchen, begin by choosing about 2–3 lb of fresh carp (or substitute another freshwater fish such as trout).
Place the cleaned and scaled fish in a large pot.
Pour in about 1 1/4 pints of claret (a dry red wine) and 1 1/4 pints water, to balance the acidity.
Add 2–3 tablespoons of cider vinegar or verjuice for a tang, a generous tablespoon of salt, a thumb-sized piece of fresh ginger (sliced), 1/4 teaspoon each of ground black pepper, mace, cloves, and nutmeg.
Toss in 3–4 medium onions (quartered), a bunch of fresh sweet herbs (parsley, rosemary, thyme & bay), and 3–4 anchovies.
Add the peel of 1 lemon.
Simmer all these gently for about 40–50 minutes, letting the flavours meld.
While the fish cooks, prepare the sauce: in a separate pan, combine 1 pint of claret, 1/4 teaspoon nutmeg, 1/4 teaspoon pepper, 6–8 anchovy fillets, 1–2 onions, and a little mace.
Boil this gently for an hour.
To finish, thicken the sauce with 2 egg yolks whisked with 2 oz brown butter (or roux), then add in 7 oz unsalted butter.
Carefully lift the fish onto a serving platter, pour over the rich sauce, and garnish with sliced lemon, fresh horseradish, and, if desired, sautéed mushrooms, oysters, or cooked shrimps.

Estimated Calories

550 per serving

Cooking Estimates

It takes about 20 minutes to prepare the ingredients, and around 1 hour and 50 minutes to cook the fish and sauce. This recipe makes about 6 servings, with each serving containing about 550 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.