Skip to main content
Main

Stewed Carp

A stew of carp simmered in beef gravy with spices, anchovies, mustard, walnut ketchup, and butter, served with fried bread, roe, horseradish, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
Jump to recipe ↓

Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Stewed Carp

Ingredients

Directions

Stew the carp

  1. Place the cleaned carp in a stew pan with beef gravy, onion, cloves, Jamaica pepper, black pepper, and port wine.

  2. Cover and simmer until nearly done.

Finish the sauce

  1. Add chopped anchovies, made mustard, walnut ketchup, and butter rolled in flour.

  2. Shake the pan and let the gravy boil for a few minutes.

  3. Stir in the soy sauce.

Serve

  1. Serve with fried bread, fried roe, horseradish, and lemon.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Onion + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Clove + mustardtop 8% of all pairs
    Smell alikestrong
    Cooked together3,829 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Mustard + walnuttop 9% of all pairs
    Smell alikestrong
    Cooked together849 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Carp
Is the main fish that is cooked through in the gravy until tender.
Beef gravy
Forms the savoury liquid that cooks the fish and becomes the sauce.
Butter rolled in flour
Flour and butter thicken the gravy as it boils, giving it body.
Anchovies
Dissolve into the sauce, adding deep savoury flavour.
Walnut ketchup
Adds dark, tangy, savoury depth to the sauce.
Port wine
Adds sweetness and fruity richness to the stewing liquid.

The step that matters

Shaking the pan while the gravy boils. Flour-thickened butter can clump or scorch if left unstirred, so the sauce must be kept moving as it thickens to stay smooth.

Swap the walnut

How well each one fits the dish's main ingredients (beef, onion, clove, pepper, port wine, mustard, ketchup):

  1. Beansfits better
  2. Chestnutfits about as well
  3. Walnutthe original
  4. Sesamefits less well

Fit is the average pairing score against beef, onion, clove, pepper, port wine, mustard, ketchup. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Brown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipes