Boiled carp
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Onions -- sliced | |
| 2 | Beets -- peeled and sliced | |
| 3 | cups | Water |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| 6 | slices | Carp |
Directions
Combine the onions, beets, water, salt and pepper in a deep skillet.
Place the fish in it. Cover, bring to a boil and cook over low heat 45 minutes, removing the cover after 30 minutes. Serve hot or chilled. Serves 6. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook I
Recipe By : Jennie Grossinger - "The Art Of Jewish
Related recipes
- About carp
- Bean curd with carp
- Bohemian carp
- Bohemian or polish carp
- Boiled fish
- Braised carp in chicken fat #1
- Braised carp in chicken fat #2
- Carp ale
- Carp in red wine
- Carp's three catfish head hot-sour soup
- Chinese fish^
- Fish cookery
- Fish dish
- Hongshao wanyu (red cooked carp)
- Hongshao wanyu (red-cooked carp)
- Icre de crap (paste of carp roe)
- Savory poached carp (hot or jelled)
- Savory poached carp (hot or jelled) --pareve-
- Strawberry carp bait
- Tuna carpacco with cucumber