Baked Carp à la Marinière

A historical recipe from How to Cook Fish, by Myrtle Reed.

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A historical recipe

How to Cook Fish, by Myrtle Reed. Project Gutenberg eBook #18542.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Clean the fish and line it with bacon.
Boil carefully in court bouillon to which one quarter of the quantity of white wine has been added.
Boil for five minutes, then put the pan into the oven and bake for an hour and a half, basting frequently.
Take out the fish, strain the liquid, thicken with browned flour, add a wineglassful of white wine, and boil until thick.
Rub through a sieve and add three tablespoonfuls of butter.
Pour over the fish and serve.