3f4 A PPEN DIX. 



alfo to it fome whole Cloves, large Mace, 

 fliced Nutmeg, fliced Ginger, a Bay-Leaf, a 

 Bundle of the Tops of Rofemary, (tripped 

 Thyme, fweet Marjoram, Winrer-ravoury, 

 and picked Parfley, fome whole Pepper, Cur- 

 rants, Salt^ Butter, and an Orange in half ; 

 ftew all leifurely together, and, when well- 

 Hewed, difh them with carved Sippets ; lay 

 on the Spices and diced Lemon ; run it over 

 with Butter beaten up in fome of the Liquor 

 it was ftewed in. Thus you may alfo ftew 

 any other Fifii, as Carp^ Pike, Perch, &:c. 



Take a large C^r/>, alive, ifpoflible, fcour 

 him clean with Water and Salt •, then open 

 him, and put him, with his Blood and his Li- 

 ver, into a fmall Kettle : Then take Sweet 

 Marjoram, Thyme, and Parfley, of each 

 half an Handful, a Sprig of Rofemary, and 

 another of Savoury, bind them into two or 

 three fmall Bundles, and put them to your 

 Fiih, with three or four whole Onions, twenty 

 pickled Oifters, and three Anchovies. Then 

 pour upon your Carp as much Claret as will 

 cover him, feafoned well with Salt, Cloves, 

 Mace> fliced Nutmegs, and the Rinds of 

 Oranges and Lemons, Cover your Pot, and i'et 

 it over a quick Fire, till it be fufficiently boil- 

 ed. When you take out the Carp^ lay it with 

 the Broth in the Difh,- and pour upon it fome 

 of the befl frefli Butter melted, and beaten 

 with half a Dozen Spoonfuls of the Broth, the 

 Yolks of :wo or three Eggs, and fome of the 

 Herbs Ihred. Garnifh your Difh with Lemons. 



The 



