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Carp Ragout with Eel and Pork

8 servings

Ingredients

• 1000 g Carp
• 1000 g Eel
• Salt (not too much)
• 1000 g Cured pork
• Small onions (a little)
• Mushrooms (a little)
• 2 tbsp Butter
• 3 pieces Cloves
• 4 pieces Allspice berries (allspice)
• 1 pieces Bay leaf
• 2 cup Red wine
• 2 cup Meat broth
• Brown flour (a little)

Instructions

1. Serves 8.
2. Prepare carp and eel, cut into fairly small pieces, salt moderately, and let stand for about an hour.
3. Half-cook the cured pork and cut into pieces of the same size as the fish.
4. Arrange fish and cured pork mixed together in a dish, intersperse with small onions and mushrooms, then place small pieces of butter, cloves, allspice berries, and a bay leaf on top.
5. Pour in red wine and meat broth, then steam slowly, covered, until done.
6. Finally, strain the broth through a sieve, thicken with brown flour, and pour over the ragout arranged in a hot dish.

Modernized from a treasured 19th-century German cookbook.