340 



APPENDIX. C. 



the broth into the dish, and pour upon it a quarter of a pound of the 

 best fresh butter, melted and beaten with a half-a-dozen spoonsful of 

 the broth, the yolks of two or three eggs, and some of the herbs 

 shred ; garnish your dish with lemons, and so serve it up, and much 

 good to you. 



Soyer^s Receipt for Carp en maleiote. 



Have your fish ready cleaned, and make four or five incisions on 

 each side ; then put two sliced onions, three sprigs of thyme and pars- 

 ley, and half-a-pint of port wine in a stew-pan, or small fish-kettle ; 

 season the fish with pepper and salt, lay it in the stew-pan, add four 

 pints of broth, and place it on a slow fire to stew for an hour — which 

 will be sufficient for a fish of five pounds weight — or more, in propor- 

 tion to the size ; when done, dress it on a dish, without a napkin ; 

 drain it well, and serve a matelote sauce over it ; only use some of the 

 stock from the fish, having previously taken off" all the fat, instead of 

 plain broth, as directed in that article. 



Carp a la Genoise. 



Prepare your fish as above, and lay it in your fish-kettle, with two 

 ounces of salt, half a bottle of port wine, two onions, two turnips, one 

 leek, one carrot, cut in slices, three bay-leaves, six cloves, two blades 

 of mace, and a sprig of parsley, cover the fish with white broth ; stew 

 it as before, dress it without a napkin, prepare a sauce Genoise and 

 pour over it. 



Stewed Carp a la Marquise. 



Cook the fish as above, and when done, dress it on a dish without a 

 napkin, and have ready the following sauce : put twenty tablespoonsful 

 of white sauce in a stew-pan, reduce it over a fire until rather thick, 

 then add a gill of whipt cream, two tablespoonsful of capers, and two 

 of chopped gherkins ; pour over the fish, then sprinkle two tablespoons- 

 ful of chopped beet-root over it, and serve. 



Carp with caper sauce. 



Cook the fish as above, and dress it without a napkin ; then put 

 twenty-five tablespoonsful of melted butter into a stew-pan, and when 



